Crab Benedict on an English Breakfast Muffin

Mix white and brown crab in this breakfast treat.

  • Preparation Time20 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy

For the muffins

150g plain flour
100ml warm milk
150ml warm water
25g melted butter
1 teaspoon salt
1x 7g sachet dried yeast

For the Crab Benedict

2 egg yolks
250g clarified butter or ghee, melted
50ml white wine vinegar
A squeeze of lemon juice
200g white crab meat
200g brown crab meat
1 tablespoon crème fraiche
Squeeze lemon juice
2 tablespoons chives, chopped
800g baby spinach, cooked

To make the muffins, whisk together the plain flour, warm milk, warm water, melted butter, salt and dried yeast. Cover and leave in a warm place for 1 hour.

Grease 8cm rings with butter, place into a frying pan and spoon in the muffin mix, cooking gently on both sides for 3-4 minutes.

To make the hollandaise, whisk the egg yolks in a large bowl over a pan of simmering water, with the vinegar. Slowly add the butter whisking continuously and then add the lemon and keep warm.

Split and toast the muffins, top with brown crab (mixed with crème fraiche and lemon) then add the baby spinach, followed by the white crab meat. Spoon over the hollandaise, then sprinkle over the chives and serve.

Crab Benedict on an English Breakfast Muffin

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