Soft Shell Crab Benedict

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Prep Time: 20min | Servings: 2 Servings

This elegant brunch dish features sautéed soft shell crabs atop toasted English muffins, complemented by poached eggs and a rich hollandaise sauce. It’s a delightful twist on the classic eggs benedict, perfect for special occasions.

  • 2 Sautéd Soft Shell Crabs (recipe below)
  • 2 Eggs
  • 2 TSP white vinegar
  • English Muffins or Brioche
  • Chopped Scallions

For the Sautéd Soft Shell Crabs

  • 2 Soft Shell Crabs
  • 1 Cup All-Purpose Flour, Sifted
  • 1 Cup Cornmeal
  • 1.5 TSP Sea Salt
  • 1.5 TSP Black Pepper
  • ½ Cup Clarified Butter
  • 1 Garlic Cloves (peeled / whole)

For the Hollandaise Sauce

  • 4 Egg yolks
  • 1 TBSP Lemon Juice
  • 1/4 Cup Melted Butter

  • Prepare the Soft Shell Crabs:
    Thaw and clean the soft shell crabs as needed.

  • Prepare the Sautéing Station:
    Sift together the all-purpose flour and cornmeal. Add the sea salt and black pepper to the mixture.

  • Prepare the Hollandaise Sauce:
    In a medium bowl, whisk together the egg yolks and lemon juice. Gradually add the melted butter while whisking continuously until the sauce is thickened.

Cooking Instructions

  1. Sauté the Soft Shell Crabs:
    Heat the clarified butter in a sauté pan over medium-high heat. Add the whole garlic clove to infuse the butter. Dredge each soft shell crab in the flour mixture, shaking off excess. Sauté the crabs for 2–3 minutes on each side until golden brown and cooked through. Remove from the pan and set aside on a wire rack or paper towel-lined tray to drain.

  2. Poach the Eggs:
    Fill a medium-sized pan halfway with water and add the white vinegar. Bring to a boil, then reduce heat to maintain a light simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3–5 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Assembly Instructions

  1. Prepare the Base:
    Place a toasted English muffin half on each plate.

  2. Assemble the Dish:
    Place a sautéed soft shell crab on each muffin half. Top with a poached egg. Spoon the hollandaise sauce over the egg.

  3. Garnish and Serve:
    Sprinkle chopped scallions over the top for garnish. Serve immediately and enjoy!