Soft-Shell Crab Eggs Benedict with Cajun Hollandaise

With this recipe, the soft-shell crabs are lightly battered and pan-fried and served on top of toasted English muffins with fresh tomato and avocado with Cajun hollandaise sauce for a decadent and different spin on classic eggs Benedict. Making the hollandaise in a food processor speeds up the arduous task of whisking the egg yolks and butter to form an emulsion.

Soft-Shell Crab Eggs Benedict with Cajun Hollandaise

About Soft Shell Crabs

Soft-shell crab season is upon us! The season lasts from May through September and it’s when the crabs shed their hard exterior and are harvested to take advantage of their softer shell. Contrary to what one might think, they are not a different species of crab, it is just when crabs — typically blue crabs — get too big for their shell. The shells of soft-shell crabs are exactly that, they are so soft that the whole crab can be eaten, no picking the meat out required. You get all the flavor without the work.

How to Clean Soft Shell Crabs

You can usually ask to get the soft shell crabs cleaned when ordering them at the seafood counter but if you want to do the task yourself it isn’t very difficult.

To clean the crabs, working one at a time, hold the crab in one hand and using a pair of kitchen shears, cut the off the front of the crab, about ¼” behind the eyes. Lift up the tapered points on each side of the top shell to show the gills. Pull them out and then discard them. Turn the crab over and pull off the bottom shell and discard it.

Key Ingredients in This Recipe

• Poached eggs – For perfectly poached eggs, make sure you set your timer! This is one where you don’t want to estimate the time. Poaching the eggs for 3 minutes will leave you with a runny yolk. I also recommend cracking eggs into a ramekin before adding them to the water.
• English muffin – English muffins make the base of eggs Benedict stacks though they can be swapped with bread of your choice. I like to toast the English muffins first.
• Spices – The Cajun hollandaise is seasoned with a combination of chili powder, cayenne and smoked paprika.

How to Make Soft-Shell Crab Eggs Benedict

For the soft shell crabs:

1. Dredge crabs. In a medium mixing bowl whisk together the flour, salt and pepper. Dredge two of the crabs in the flour, making sure they are coated on both sides. Shake off the excess flour.
2. Pan-fry crabs. Heat a medium sauté pan over medium heat, add 2 tablespoons of the oil and heat through. Once the oil is hot but not smoking, add the two crabs to the pan, back-side-down and sauté until the crabs start to crisp, about 3 minutes.
3. Flip and continue to cook. Lower the heat if the pan starts to smoke. Flip the crabs over and continue to cook until golden brown and crispy on the underside, about an additional 2 minutes.
4. Repeat with remaining crabs. Remove to a paper towel lined plate to cool. Add the remaining oil to the pan and repeat the process with the remaining crabs.

To make the Cajun hollandaise:

1. Simmer vinegar. In a small saucepan over medium heat add the vinegar, shallots and peppercorns and bring to a simmer. Reduce to about 1 teaspoon then strain the shallots and peppercorns and discard.
2. Mix ingredients. Add the egg yolks and reduced vinegar to the bowl of a food processor and pulse a few times to combine. With the food processor running, slowly add the butter from the top through the hole.
3. Make the emulsion. Continue adding in a slow stream until an emulsion forms and the sauce is thick. Season with salt, paprika, chili powder and cayenne and pulse until combined.
4. Set aside. Set sauce aside in a metal bowl over a pot of simmering water to keep warm until ready to use.

For serving:

1. Assemble the eggs Benedict. Divide the English muffins among 4 plates, placing both cut side up. Top each with avocado and tomato then place one pan-fried soft shell crab on top of each set of English muffins.
2. Add hollandaise and serve. Top with an egg and a generous spoonful of hollandaise. Garnish with chopped chives and serve with a side of lemon wedges.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Crispy Soft Shell Crab Sandwich
• Caprese Eggs Benedict with Basil Hollandaise
• Fried Shrimp Po’ Boy

Soft-Shell Crab Eggs Benedict with Cajun Hollandaise

Print Pin

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Serves 4

US Customary – Metric

Ingredients:

For the soft shell crabs:

• 1 cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 soft shell crabs, cleaned
• ¼ cup extra-virgin olive oil, divided

For the Cajun hollandaise:

• 2 tablespoons white vinegar
• 1 tablespoon diced shallots
• 5 whole black peppercorns
• 3 large egg yolks
• 1 cup unsalted butter, melted and cooled slightly
• ½ teaspoon kosher salt
• ¼ teaspoon smoked paprika
• ¼ teaspoon chili powder
• 1/8 teaspoon cayenne pepper

For serving:

• 4 English muffins, halved and toasted
• 2 medium avocados, peeled, pitted and thinly sliced
• 1 medium heirloom tomato, thinly sliced
• 4 poached eggs
• 1 tablespoon chopped chives
• Lemon wedges

Instructions:

For the soft shell crabs:

• In a medium mixing bowl whisk together the flour, salt and pepper. Dredge two of the crabs in the flour, making sure they are coated on both sides. Shake off the excess flour.
• Heat a medium sauté pan over medium heat, add 2 tablespoons of the oil and heat through. Once the oil is hot but not smoking, add the two crabs to the pan, back-side-down and sauté until the crabs start to crisp, about 3 minutes.
• Lower the heat if the pan starts to smoke. Flip the crabs over and continue to cook until golden brown and crispy on the underside, about an additional 2 minutes.
• Remove to a paper towel lined plate to cool. Add the remaining oil to the pan and repeat the process with the remaining crabs.

For the Cajun hollandaise:

• In a small saucepan over medium heat add the vinegar, shallots and peppercorns and bring to a simmer. Reduce to about 1 teaspoon then strain the shallots and peppercorns and discard.
• Add the egg yolks and reduced vinegar to the bowl of a food processor and pulse a few times to combine. With the food processor running, slowly add the butter from the top through the hole.
• Continue adding in a slow stream until an emulsion forms and the sauce is thick. Season with salt, paprika, chili powder and cayenne and pulse until combined.
• Set sauce aside in a metal bowl over a pot of simmering water to keep warm until ready to use.

For serving:

• To assemble the eggs Benedict, divide the English muffins among 4 plates, placing both cut side up. Top each with avocado and tomato then place one pan-fried soft shell crab on top of each set of English muffins.
• Top with an egg and a generous spoonful of hollandaise. Garnish with chopped chives and serve with a side of lemon wedges.

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