Stone Crab Benedict with Key Lime Hollandaise Recipe

If you love seafood and brunch, then this Stone Crab Benedict with Key Lime Hollandaise is the perfect dish to elevate your morning meal. Featuring tender, succulent stone crab meat paired with a tangy and buttery Key lime hollandaise sauce, this dish takes classic eggs Benedict to a whole new level of indulgence.

Ingredients

For the Benedict:

• 4 large eggs
• 2 English muffins, split and toasted
• 1 cup stone crab meat, picked and chilled
• 1 tablespoon butter (for toasting the muffins)
• 1 teaspoon white vinegar (for poaching the eggs)
• Fresh chives or parsley for garnish
• Salt and pepper to taste

For the Key Lime Hollandaise:

• 3 large egg yolks
• 1 tablespoon Key lime juice (freshly squeezed)
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Pinch of cayenne pepper

Instructions

Step 1: Prepare the Key Lime Hollandaise

1. In a heatproof bowl, whisk together the egg yolks, Key lime juice, Dijon mustard, salt, and cayenne pepper.
2. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens slightly.
3. Slowly drizzle in the melted butter while whisking constantly until the sauce becomes smooth and creamy.
4. Remove from heat and keep warm while preparing the rest of the dish.

Step 2: Poach the Eggs

1. Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer.
2. Add white vinegar to the water to help the eggs hold their shape.
3. Crack each egg into a small bowl and carefully slide it into the simmering water.
4. Cook for 3-4 minutes, until the whites are set but the yolks remain runny.
5. Remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.

Step 3: Assemble the Benedict

1. Butter and toast the English muffin halves until golden brown.
2. Arrange a generous portion of stone crab meat on each muffin half.
3. Place a poached egg on top of the stone crab meat.
4. Spoon the warm Key lime hollandaise over each Benedict.
5. Garnish with chopped chives or parsley and a pinch of black pepper.

Serving Suggestions

This Stone Crab Benedict pairs beautifully with a side of roasted potatoes, mixed greens, or fresh fruit. For a true coastal brunch experience, serve with a mimosa or a Key lime margarita.

Why You’ll Love This Dish

• Unique & Luxurious – Combines the elegance of traditional eggs Benedict with the delicate sweetness of stone crab.
• Bright & Tangy Flavors – The Key lime hollandaise adds a zesty kick that complements the richness of the crab and eggs.
• Perfect for Special Occasions – Whether it’s a Sunday brunch or a celebratory breakfast, this dish is sure to impress.

Enjoy the fresh taste of Florida stone crab in a dish that brings out the best in seafood and brunch traditions!