Eggs Benedict with Sous Vide Crab

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Eggs Benedict is a breakfast favorite all over the world. The soft muffin combined with creamy, yet zesty hollandaise sauce and a perfectly poached egg is ideal for breakfast lovers everywhere. If you want to make it really special, you can use crab meat in the place of ham or smoked salmon. 
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Ingredients for 2

  • 2 blue swimmer crabs (or similar)

  • 2 English muffins, toasted

  • 4 large eggs, cracked into small containers

  • Dash of white wine vinegar (for poaching the eggs)

  • 2 tbs (30 ml) butter

  • ¼ cup (59 ml) whole milk

  • ¼ cup (59 ml) mayonnaise

  • 1 tsp (5 ml) Dijon mustard

  • Black pepper to taste

  • 1 tbs (15 ml) butter

Directions

  • Step 1

    Preheat Anova Sous Vide Precision Cooker to 154F (68C).

  • Step 2

    Boil a large pot of water and boil the crabs for 60 seconds.

  • Step 3

    Chop the legs and pincers off the crabs and seal in bags (chopping the extremities off helps get a seal/vacuum around the crabs for cooking sous vide).

  • Step 4

    Put the bags in the water bath and set the timer on your Anova to 45 mins.

  • Step 5

    When finished cooking sous vide, plunge the bags of crab into an ice bath.

    • Finishing Steps

    • Step 0

      Take all of the meat out of the crab and set aside.

    • Step 1

      Make the hollandaise sauce by combining the first four ingredients in a saucepan, stirring with a whisk over low heat, then adding the butter and continuing to stir until melted – then keep warm until serving.

    • Step 2

      Poach eggs by filling a pot to 2/3 full, adding a dash of white wine vinegar, bringing to boil and then simmering. Create a whirlpool in the water with a spoon, carefully tip the eggs out of the containers, and poach for 3 minutes of until preferred doneness – then remove with a slotted spoon and allow water to drain out of the bottom.

    • Step 3

      While the eggs are poaching, toast the muffins and then spread butter over them.

    • Step 4

      Put the crab meat on the muffins, then the eggs on top, then spoon the hollandaise over the top of the eggs and serve.

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154.4 F / 68 C Recipe Temp
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