Mother's Day Crab Benedict with Dungeness Crab

Elevate Your Mother's Day Brunch with Crab Benedict

Mother's Day is just around the corner, and what better way to celebrate the special occasion than by treating the most important woman in your life to a delicious homemade brunch? While there are many dishes that you can prepare for the occasion, there's one that's sure to impress: crab Benedict recipe. This classic dish combines the indulgence of eggs Benedict with the rich and

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savory flavor of crab, resulting in a dish that's sure to satisfy even the most discerning palate.

Choosing the Right Crab for Your Crab Benedict

When it comes to crab Benedict, the quality of the crab you use can make or break the dish. While you can use any type of crab you like, we recommend using either Wild For Salmon snow crab or Dungeness crab. These two types of crab are known for their delicate and sweet flavor, which pairs perfectly with the richness of the hollandaise sauce.

 If you're using Wild For Salmon Bairdi snow crab or Dungeness, you'll want to fully thaw before using it in your crab Benedict. You can cook the crab by boiling it for 4-5 minutes or until it's fully heated through. Once the crab is cooked, remove the meat from the shell and set it aside.

Why Love this Recipe?


One of the reasons why dungeness crab Benedict is such a popular dish is because it's incredibly versatile. You can easily customize it to suit your preferences by swapping out the type of crab or even adding in additional toppings such as avocado, smoked salmon, or bacon. Additionally, the dish is easy to prepare, making it a great option for home cooks of all skill levels. 

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By mastering the art of bairdi snow crab Benedict, you'll not only have a delicious brunch recipe in your arsenal, but you'll also have the satisfaction of knowing that

you can create a restaurant-quality dish in the comfort of your own home.So, whether you're celebrating Mother's Day or just looking for a delicious brunch recipe to add to your repertoire, give crab Benedict a try - you won't be disappointed!


[[ recipeID=recipe-8lh6hif2l, title=Mother’s Day Crab Benedict ]]



Nicole, Wild For Salmon chef standing by a lake

Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

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