Dungeness Crab Benedict with Lemon-Dill Hollandaise

October 23, 2013

Even if it's not dungeness crab season in your part of the world, you'll want a few jaw-dropping options on hand to highlight the famed crustacean's return (or the return of your region's crab specialty). This crab eggs benedict recipe from Fine Cooking fits the bill with light and creamy lemon-dill hollandaise and a hefty helping of steamed spinach. (The inspiration comes straight from Tom Douglas of Etta's restaurant in Seattle's Pike Place Market, so you can rest assured this is an expert seafood recipe!)

Serve this stack over a classic English muffin, or opt for heartier rolls. Just don't forget the butter.
1 Tbs. finely chopped shallot
3 Tbs. champagne vinegar or other mild vinegar
3 large egg yolks
2 Tbs. hot water
1 cup unsalted butter
2 tsp. finely chopped fresh dill, plus a little more for garnish
1-1⁄2 tsp. freshly squeezed lemon juice, kosher salt, and freshly ground black pepper
2 Tbs. unsalted butter
6 oz. fresh spinach leaves, washed, dried, and stems trimmed (about 12 cups loosely packed leaves)
8 oz. fresh dungeness crabmeat, picked over for bits of shell, or substitute other fresh local crabmeat such as blue crab
4 English muffins, split, toasted, and buttered
8 eggs, poached
For full recipe instructions, click here.

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