How to Make Eggs Benedict at Home | Crab Eggs Benedict | Chef James

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost, while canned tuna provides a similar texture.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce offers a creamy alternative, while mayonnaise is budget-friendly.

Peel the pre-cooked crab by using your thumbnail to open it and then pulling it apart.

Use a nutcracker to break the joints and extract the crab meat.

Pick out the meat carefully, avoiding cartilage.

Throw away the gills, referred to as 'dead man's fingers'.

Break down the crab body to extract the white meat, avoiding the brown meat.

Place the crab meat in a bowl and check for shell pieces, removing any found.

Clarify a stick of butter by melting it on low heat.

Prepare a Bain Marie by filling a pot with water and bringing it to a boil.

In a metal or glass bowl, combine 3-4 egg yolks and the juice of 1-2 small lemons.

Wet a cloth and place it under the bowl to prevent slipping.

Roll the lemons on the cutting board to make them easier to juice.

Place the bowl over the boiling water, ensuring it doesn't touch the water, and continuously stir the egg yolks to avoid scrambling.

Remove the bowl from heat if it gets too hot, then return to heat while stirring until the sauce thickens.

Season the hollandaise sauce with salt and black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens