Saturday, June 16, 2018

Gordon Ramsay’s Crab Benedict

How many of us watch Masterchef? 🙋‍♀️ I was catching up on a missed episode where Gordon Ramsay showed the class how to cook and break down a dungeness crab 🦀 ( I’m not there yet folks and for those who have, that’s great). If you want to do that for this recipe, by all means go ahead.

I’ve never had a Crab Benedict before and since I like crab this recipe would be nice for a special occasion breakfast. Even though it took Gordon maybe 10-15 minutes to make this dish, how often do have a crab or crab meat around the house?

Even though Chef Ramsay made it look simple enough there are many components to this recipe and one he didn’t break down was the ingredients and how to make the tarragon reduction for Gordon Ramsay’s hollandaise sauce. Serves 2

1) Tarragon Reduction Ingredients:

1/2 tablespoon peppercorns
5 tarragon sprigs
1 cup white wine vinegar


In a small saucepan combine the ingredients and cook on med/high heat until it’s reduced by half, about 30 minutes. Set aside (any unused portion can be kept and refrigerated for later use).

2) Bun Bottoms? Or  English Muffins either way you need 2 for 2 servings. Lightly buttered and placed into a cast iron skillet for toasting. This is a tricky part because it might take me longer  than Gordon to get the sauce done and cook my eggs. If I put them in too early I might get burnt buns, so I’m going to get my sauce done and put them in the skillet when I’m cooking my eggs.

3) Hollandaise Sauce Ingredients:

3 large egg yolks
1 tablespoon tarragon reduction
1 cup unsalted butter, melted
1 tablespoon fresh lemon juice
Salt and pepper, to taste


In a medium size saucepan boil some water. Use a heat-proof glass bowl place on top  of the saucepan and add in your eggs and tarragon reduction, whisk to combine. Remove from heat and while you are continuously whisking gradually add in the butter and return to heat for a minute or two. Remove again, then whisk in your seasoning and lemon juice. Pour into a ramekin and set aside.

4) 2 Poached Eggs


In the saucepan with boiling water add some salt and a teaspoon of white vinegar. In two small bowls crack your eggs, do not break the yolk. Make a whirlpool or vortex in your water and drop your eggs in. Cover and cook 90 seconds to 2 minutes. Remove with a slotted spoon to a plate covered with a paper towel. Lightly salt.

5) Crab Meat Mixture Ingredients:

Since Gordon used the crab meat from the live (or dead crab) I would think a 6oz can of crab meat would be enough for 2 servings. I found Bumble Bee and Chicken of the Sea Crab Meat cans on Amazon. You can also buy Dungeness crab meat by the pound.
Pinch of salt and pepper
Drizzle of olive oil
Zest and juice from 1/2 of a lemon
1/8 teaspoon of fresh chives


Combine all ingredients in a bowl and lightly fold  together.

To assemble: on your plate place your toasted muffin (he did say muffin this time) top the muffin first with the crab mixture, then the poached egg, drizzle on the hollandaise sauce (NO DRIPS) and finally lightly dust on some paprika. Yum Yum !


  1. How did it taste? I made crab cakes with tarragon in them and the tarragon took over the flavor of the crab. While still edible, not that great. Thanks.

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