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Mario Batali's King Benedict

King Benedict Mario Batali
Eggs Benedict with King Crab
skill level
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King Benedict Recipe: Eggs Benedict get a sophisticated lift from the addition of succulent King Crab Legs.
  • 2 pounds King Crab Legs
  • 1 pound Butter
  • For the Eggs:
  • 6 Eggs (room temperature)
  • 1 teaspoon White Vinegar
  • For the Jalapeno Hollandaise:
  • 1 cup Melted Butter (from crab poaching)
  • 4 Egg Yolks (room temperature)
  • 1 Jalapeno (chopped)
  • 1 Lime (juiced)
  • 1 Pickled Jalapeno (chopped)
  • 1/2 cup Cilantro Leaves (optional)
  • Salt and freshly cracked Black Pepper
  • Hot Sauce
  • To Serve:
  • 3 English Muffins (split and lightly toasted)
  • Hot Sauce
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 pound Butter
    2 pounds King Crab Legs
    Heat butter in a saute pan over medium-low heat until melted and warm. Place crab meat in the butter to poach for 3 minutes.
  • 2
    3 English Muffins (split and lightly toasted)
    Hot Sauce
    Once muffins are toasted drizzle with some of the melted crab butter. Serve crab stacked on top of a toasted English muffin with a poached egg, freshly cracked black pepper and a drizzle of jalapeno hollandaise. Garnish with hot sauce.
  • 3
    1 teaspoon White Vinegar 
    6 Eggs (room temperature)
    For the Eggs: Bring a medium pot of water to a boil and add white vinegar. Reduce to a light simmer. Line a plate with paper towels. Crack one egg at a time into a bowl and slide into the water. Do not over crowd the pot. Cook for 3 to 4 minutes and remove to the prepared plate with a slotted spoon.
  • 4
    4 Egg Yolks (room temperature) 
    Hot Sauce 
    1 Jalapeno (chopped) 
    1 Pickled Jalapeno (chopped) 
    1 Lime (juiced)
    1 cup Melted Butter (from crab poaching) 
    1/2 cup Cilantro Leaves (optional) 
    Salt and freshly cracked Black Pepper 
    For the Jalapeno Hollandaise: In a bowl over a double boiler, whisk the egg yolks, hot sauce, jalapeno, pickled jalapeno and lime juice for 4 to 5 minutes until it begins to thicken. Once the mixture is ribbony and can coat the back of a spoon, drizzle in the melted crab butter, whisking continuously. Stir in some chopped cilantro and adjust seasoning with salt and pepper.

    Helpful Tips:
    1. King crab is in season from July to October.
    2. Crab shells are softer and more elastic than lobster. You can easily open the king crab legs by cutting through the shell with scissors.
    3. If you’d like to kick up the heat, add hot sauce and jalapenos to hollandaise ingredients before you whisk them.
    4. You can save the crab shells to make a crab stock or add them to the butter with the crabmeat for a more robust flavor.
    5. Properly drain poached eggs so that the muffins don’t get soggy.
    6. Dungeness crab, lobster - even baloney! - would be good with this dish as well.

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