Crab Eggs Benedict With Lemon Hollandaise

Imperial September 30, 2026September 30, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Quick Ingredients

4 English muffins, split
12 tablespoons unsalted butter, divided
12 ounces cooked lump crab meat, drained and picked over
11 large eggs, divided into 8 whole eggs and 3 pasteurized egg yolks
2 tablespoons fresh lemon juice, divided
1 tablespoon warm water
1 tablespoon distilled white vinegar
2 tablespoons finely chopped fresh chives
1/2 teaspoon Old Bay seasoning, divided
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon ground black pepper
Pinch of cayenne pepper
4 lemon wedges, for serving

Do This

1. Heat the oven to 425°F and bring a wide pan of water to 185°F for poaching.
2. Make the hollandaise by whisking 3 egg yolks, 1 tablespoon lemon juice, 1 tablespoon water, and salt over gentle heat, then slowly whisking in 10 tablespoons melted butter.
3. Warm the crab for 3 to 4 minutes with 1 tablespoon butter, 1 teaspoon lemon juice, and 1/4 teaspoon Old Bay.
4. Butter the English muffins and toast them cut-side up for 6 to 8 minutes.
5. Add vinegar to the poaching water and cook the 8 eggs in two batches for 3 minutes 30 seconds per batch.
6. Top each muffin half with crab, a poached egg, hollandaise, chives, and a light dusting of Old Bay.

Why You’ll Love This Recipe

Sweet lump crab meat makes classic eggs Benedict feel fresh, coastal, and special.
The lemon hollandaise is rich and silky without overpowering the delicate crab.
Carefully timed poached eggs deliver tender whites and warm, flowing yolks.
It is an elegant brunch dish that can be made in about 45 minutes.

Grocery List

Produce: 2 lemons and 1 small bunch fresh chives
Seafood & Eggs: 12 ounces cooked lump crab meat and 1 dozen large eggs, preferably pasteurized
Dairy: 12 tablespoons unsalted butter
Bakery: 4 English muffins
Pantry: Distilled white vinegar, Old Bay seasoning, cayenne pepper, kosher salt, and ground black pepper

Full Ingredients

For the Lemon Hollandaise

10 tablespoons unsalted butter
3 pasteurized large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon warm water, about 110°F
1/8 teaspoon kosher salt
1 small pinch cayenne pepper

For the Crab

12 ounces cooked lump crab meat, drained and carefully picked over for shell fragments
1 tablespoon unsalted butter
1 teaspoon fresh lemon juice
1/4 teaspoon Old Bay seasoning
1 tablespoon finely chopped fresh chives

For the Poached Eggs and English Muffins

4 English muffins, split into 8 halves
1 tablespoon unsalted butter, softened
8 large eggs, preferably pasteurized and as fresh as possible
1 tablespoon distilled white vinegar
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper

For Serving

1 tablespoon finely chopped fresh chives
1/4 teaspoon Old Bay seasoning, or less to taste
4 lemon wedges

Crab Eggs Benedict With Lemon Hollandaise – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and poaching water

Preheat the oven to 425°F. Fill a wide, deep skillet or saucepan with 3 inches of water and heat it over medium-low heat until the water reaches 180°F to 190°F. The water should show small bubbles on the bottom of the pan but should not boil. Keep the vinegar nearby, but do not add it yet.

Split the English muffins, check the crab meat carefully for bits of shell, chop the chives, and cut the lemon wedges. Crack each of the 8 whole eggs into its own small cup or ramekin so the eggs can be lowered gently into the poaching water.

Step 2: Make the lemon hollandaise

Melt 10 tablespoons of unsalted butter in a small saucepan over low heat until it reaches approximately 180°F. Keep it warm without allowing it to brown.

Place the 3 egg yolks, 1 tablespoon lemon juice, 1 tablespoon warm water, and 1/8 teaspoon kosher salt in a medium heatproof bowl. Set the bowl over a saucepan containing 1 inch of barely simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously for 2 to 3 minutes, until the yolks become pale, foamy, and thick enough for the whisk to leave visible trails. The yolk mixture should reach 150°F to 155°F.

Remove the bowl from the heat. Add the melted butter a few drops at a time while whisking constantly. Once the sauce begins to thicken, add the remaining butter in a very thin, steady stream. Whisk in the cayenne. The finished sauce should be glossy and thick but still pourable. If it is too thick, whisk in warm water 1 teaspoon at a time. Keep the hollandaise between 120°F and 140°F while finishing the recipe; do not place it over direct heat.

Step 3: Gently warm the crab

Melt 1 tablespoon unsalted butter in a medium skillet over low heat. Add the lump crab meat, 1 teaspoon lemon juice, and 1/4 teaspoon Old Bay seasoning. Fold the ingredients together carefully so the crab remains in large pieces. Warm for 3 to 4 minutes, or until the crab is heated through to 145°F. Remove the skillet from the heat and fold in 1 tablespoon chopped chives. Cover loosely to keep warm.

Step 4: Toast the English muffins

Arrange the 8 English muffin halves cut-side up on a baking sheet. Spread them evenly with the remaining 1 tablespoon softened butter. Bake at 425°F for 6 to 8 minutes, until the edges are crisp and golden. Keep the toasted muffins warm while you poach the eggs.

Step 5: Poach the eggs

Adjust the poaching water as needed to maintain a temperature of 180°F to 190°F, then stir in 1 tablespoon distilled white vinegar. Working with 4 eggs at a time, lower each ramekin close to the surface and gently slide the egg into the water. Leave enough space between the eggs so the whites do not stick together.

Poach the eggs for exactly 3 minutes 30 seconds for set whites and flowing yolks. If you prefer firmer yolks, cook them for 4 minutes 30 seconds. Lift each egg out with a slotted spoon and touch the underside of the spoon to a clean kitchen towel to remove excess water. Repeat with the remaining 4 eggs, returning the water to 180°F to 190°F before adding them.

Step 6: Assemble the Benedict

Place 2 toasted English muffin halves on each of 4 warm plates. Divide the crab evenly among the muffins, using approximately 1 1/2 ounces per muffin half. Set one poached egg on top of each portion of crab. Season the eggs evenly with the remaining 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper.

Step 7: Add hollandaise and garnish

Spoon approximately 2 tablespoons of warm lemon hollandaise over each poached egg. Finish with the remaining chopped chives and a very light dusting of the remaining 1/4 teaspoon Old Bay. Serve immediately with one lemon wedge per person.

Pro Tips

Use fresh eggs for poaching: Fresh egg whites stay compact around the yolks instead of spreading through the water.
Keep the water below a simmer: Boiling water can tear the whites and overcook the outside before the center is ready.
Protect the crab lumps: Fold the crab gently with a silicone spatula rather than stirring vigorously.
Control the hollandaise heat: If the bowl becomes too hot, remove it from the saucepan and continue whisking off the heat.
Rescue a thick sauce: Whisk in 1 teaspoon of warm water at a time until the hollandaise returns to a smooth, spoonable consistency.

Variations

Maryland-style: Increase the Old Bay in the crab mixture to 1/2 teaspoon and garnish with additional chives and finely diced celery leaves.
Crab and avocado: Place 2 or 3 thin avocado slices on each English muffin before adding the warm crab.
Lighter version: Use 1 poached egg and 1 English muffin half per serving, then serve with dressed arugula or sliced tomatoes.

Storage & Make-Ahead

Egg and Crab Benedict is best served immediately after assembly. The crab can be picked over, covered, and refrigerated for up to 1 day before warming. English muffins may be split several hours in advance. Poached eggs can be prepared up to 1 day ahead: transfer them directly to ice water after poaching, refrigerate them in fresh cold water, and reheat them in 180°F water for 30 to 45 seconds before serving. For the best texture and food safety, make the hollandaise shortly before serving and keep it between 120°F and 140°F for no longer than 30 minutes. Do not freeze the assembled Benedict or hollandaise. Refrigerate leftover warmed crab within 2 hours and use it within 2 days.

Nutrition (per serving)