Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Crab Benedict with Blender Hollandaise

Servings: 2

An easy blender hollandaise sauce and a fresh crab salad loaded with color make this a brunch home-run. Since the hollandaise and crab salad can be made ahead, you’ll have plenty of time to mix up a batch of mimosas or bellinis before your guests arrive. If you’re scaling up the recipe, see the tip below about cooking the eggs.


For the hollandaise

  • 8 oz. (1 cup) unsalted butter
  • 4 large egg yolks
  • Juice of 1 lemon
  • Pinch of paprika
  • Kosher salt and freshly ground pepper

For the crab

  • 2 Tbs. unsalted butter
  • 1 shallot, diced
  • 1 clove garlic, grated
  • 1 red pepper, diced
  • 3 scallions, chopped
  • 8 oz. jumbo lump crabmeat, drained
  • 1/4 cup Greek yogurt

For assembly and serving

  • 4 large eggs
  • 1 cup distilled white vinegar
  • 2 toasted English muffins
  • Pinch of paprika
  • 8 oz. watercress
  • Squeeze of lemon
  • Pinch of salt


Make the hollandaise

  • Melt the butter in a small saucepan over low heat.
  • Put the yolks, lemon juice, paprika, and a pinch of salt and pepper in the blender and blend until combined. With the blender running and the lid ajar, slowly pour in the melted butter, and blend, adjust speed as necessary, until the mixture is emulsified. Pour the sauce back into the saucepan and place over low heat to keep warm.

Make the crab salad

  • Melt the butter in a large skillet over medium heat. Add the shallots and cook for 1-2 minutes. Add the garlic, red pepper and scallions and cook until softened, 4-5 minutes. Add the crab, stir to combine, and cook for 1-2 minutes. Remove the pan from the heat and stir in yogurt. Set aside and keep warm.

Cook the eggs and assemble

  • Fill a shallow bowl with distilled white vinegar. Crack the eggs into the bowl and let sit in vinegar for 10 minutes.
  • Fill a large skillet with 2 inches of water and bring to a gentle simmer. With a large metal spoon, transfer the eggs directly into the water. Poach until the whites are set, 1-2 minutes. Remove the eggs from the water with a slotted spoon and gently blot dry with a paper towel.
  • Place two English muffin halves on a plate. Top each with about 1/2 cup of the crab salad. Make a well in the crab and place a poached egg into each well. Spoon some hollandaise over the top and finish with a pinch of paprika. Repeat with the remaining English muffins, crab salad, eggs, and hollandaise.
  • Squeeze lemon over the watercress, sprinkle with a pinch of salt, and serve on the side of each plate.

Hollandaise flavor variations

  • Roasted red pepper: Add 1 roasted red pepper to the blender and pulse until combined.
  • Kimchi: Stir 1/3 cup of chopped kimchi into sauce.
  • Fresh herb: Stir 1/2 cup of finely chopped mixed herbs (tarragon, chives) into sauce.


If you’re scaling up the recipe to serve a larger crowd, cook the eggs in batches of 4. You can either assemble the benedicts as you go or transfer the cooked eggs to a paper towel-lined plate and assemble all together.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial