A breakfast classic gets a fancy Sunday Brunch twist with this 7-ingredient Eastern Shore Blue Crab Eggs Benedict. This 30-minute meal stars poached eggs and lump blue crab meat.
Living on the Eastern Shore of Maryland means Crab and Old Bay Seasoning are pretty much a way of life. Crabbing is big on the bay and every restaurant you walk into has some form of Crab on the menu, and it starts at breakfast!
Today, I’m sharing one of my favorite Sunday Brunch recipes with you, Eastern Shore Blue Crab Eggs Benedict. This is a little twist on the breakfast classic favorite, Eggs Benedict. This 30-minute meal stars poached eggs and lump crab meat.
Around here it’s easy to find local Lump Blue Crab Meat. In fact, sitting around with some beer and friends – picking your own crab meat – is considered a summertime staple! If you live somewhere where you don’t have access to local crab, you can still easily find imported lump crab meat in the seafood section of your local grocery store!
An impressive Sunday Brunch that’s simple to make!
For this dish, you’ll need English muffins, lump crab meat, eggs, red peppers, green onions, and Old Bay Seasoning. You’ll also need Hollandaise Sauce. You can make that on your own or pick up some at the store. To keep it simple, I found some at my local store that just gets heated and served.
Start by boiling your water in a pot on high heat. While that’s heating up you can chop up your red pepper and green onions. Next, slice your English Muffins and toast them to a nice golden brown. Set aside. Heat your Hollandaise Sauce so that it is ready to serve when you’re done poaching the eggs.
Place a toasted English Muffin half on a plate. Now, take about 1/2 cup of crab meat and put it right on top of the English Muffin. By now the water on the stove should be boiling and you’re ready to start poaching!
Perfect Poached Eggs Every Time
Make sure your water is at a hard boil. Next, add a 1/4 cup of white vinegar into your pot. Crack an egg (one at a time) into a cup. Gently pour it into the boiling water. Poach for three minutes for a super soft, runny yolk and up to six minutes if you want the yolk just a little firmer. Remove egg with a slotted spoon and serve immediately!
Put the poached egg right on top of the blue crab meat and drizzle with Hollandaise Sauce.
Sprinkle with green onions and red peppers. Finally (and very importantly) take a pinch of your Old Bay and sprinkle it all over your dish. When you cut into your Blue Crab Eggs Benedict, the yolk should run out engulfing the crab and muffin. Leaving your taste buds to rejoice!
- 4 Eggs
- 1 Red Pepper (Diced)
- 2 English Muffins (sliced in half)
- 1 cup Hollandaise Sauce
- 16 oz container of Lump Crab Meat
- 2 tsp Old Bay Seasoning
- 1/4 cup White Vinegar
- Boil your water in a pot on high heat.
- Dice your red pepper and green onions.
- Next, slice your English Muffins and toast them to a nice golden brown. Set aside.
- Prepare your Hollandaise Sauce.
- Place a toasted English Muffin half on a plate.
- Take about a 1/2 cup of Crab Meat and put it right on top of the English Muffin.
- Add a 1/4 cup of white vinegar to your boiling water.
- Crack an egg (one at a time) into a cup. Gently pour it into the boiling water.
- Poach for three to six minutes.
- Remove egg with a slotted spoon.
- Place poached egg right on top of the Crab Meat.
- Drizzle with Hollandaise Sauce. Sprinkle with green onions, red peppers, and Old Bay.
Home Chef Tip: When poaching eggs, add a little white vinegar to the boiling water before you put the eggs in. This helps the white part of the egg set properly!
If you happen to have any leftover Crab Meat, you can easily make this delicious Three Cheese Crab Dip. We hope you enjoy this Blue Crag Eggs Benedict recipe from SoFabFood Home Chef, Jessica from Carefree Mermaid. If you love this fancy yet simple Sunday Brunch recipe, be sure to visit our Breakfast Section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!