Dungeness Crab Eggs Benedict

Ingredients

• 6 ounces Dungeness crab legs (~3 crab legs)
• 2 eggs
• 1 English muffin, toasted
• 1/2 avocado, thinly sliced
• 1 green onion, diced (for garnish, optional)
• 1/2 cup plain yogurt
• 2 tablespoon Dijon mustard
• 2 teaspoon lemon juice, freshly squeezed
• pinch salt, to taste

Instructions

1. 1

   --- Steaming the Crab Legs: ---

2. 2

   In a large pot, bring ½" water to a boil. Set a metal vegetable steamer inside the pot. Add crab legs (they should not be touching the water), and cover pot. Steam 4-6 minutes for thawed legs, or 10-12 minutes for frozen legs. After crab legs are done steaming, set them in a bowl of icy water to stop them from cooking further.

3. 3

   --- Removing Crab Meat: ---

4. 4

   Use a crab cracker to remove crab meat from shells, or use a chef’s knife and kitchen shears. (Check the Recipe Notes for a tutorial link.)

5. 5

   --- Poaching the Eggs: ---

6. 6

   Bring about 3" water to boil in a saucepan. Reduce heat to a simmer.

7. 7

   Set a mesh sieve in sink or over a bowl, and crack 1 egg into sieve. Allow egg to drain for a few seconds, and then carefully pour egg into the water. Repeat for each egg. Simmer eggs 3-5 minutes, depending on desired doneness. Remove eggs from water with a slotted spoon. Set eggs on a paper towel to get rid of excess water.

8. 8

   --- Making the Creamy Yogurt Sauce: ---

9. 9

   Add all ingredients for the sauce into a bowl and mix. Salt to taste.

10. 10

    --- Assembling the Crab Eggs Benedict: ---

11. 11

    Assemble your Eggs Benedict by layering one slice of the English muffin, half the avocado, half the crab meat, and then repeat with the rest of the bread, avocado, and crab meat.

12. 12

    Add a small spoonful of the yogurt sauce on top of the crab meat to help hold it together. Top each stack with a poached egg, and more sauce on top.

13. 13

    Garnish with green onion if desired. Serve immediately.