Dungeness Crab Benedict

Every Christmas morning for the past several years, my family starts out with a good foundation of champagne before moving on to the Dungeness Crab Eggs Benedict. The crab is in season and it is the best in the world. All I do is substitute a mound of crab for the traditional Canadian bacon. Once you make the hollandaise sauce, which takes about a minute, you’ve gotta eat quickly because it cools off fast. I’d highly recommend warming your plates in the oven before serving, just to keep the food as warm as possible.

I don’t like the packets of hollandaise sauce (like Knorr)or, even worse, canned hollandaise sauce. They don’t taste like hollandaise. The blender method below couldn’t be easier and it tastes good.

I warm my cooked crab in a shallow pan over low heat. Add just a splash of lemon juice and cover to keep warm.

Dungeness Crab Benedict


  • 8 halves toasted English muffins
  • 8 thin slices tomato
  • fresh basil leaves chopped (optional)
  • 8 poached eggs
  • 2 cup cooked Dungeness crab meat warmed
  • hollandaise sauce

Hollandaise Sauce

  • 3 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 cup butter melted and hot


  • Lay 2 English muffin halves on each plate. Top with tomato, basil, 2 poached eggs and 1/4 cup crab. Spoon hollandaise over and serve immediately.

Hollandaise Sauce Instructions

  • Place egg yolks, mustard and lemon juice in a blender or food processor and process until well blended. While motor is running, add hot butter, a few drops at a time and then increasing to a slow, steady stream until all butter is incorporated and sauce is smooth.

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