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Water Grill's Crab Benedict

Water Grill's Crab Benedict

The Dallas Water Grill's scrumptious Crab Benedict features luscious jumbo lump blue crabmeat over poached organic eggs, plated with grilled asparagus, baby spinach and scratch-made Hollandaise. Brunch like you mean it!
Course Entrées
Servings 1


  • (2) large organic eggs
  • (1) English Muffin (split in half)
  • 2 oz Baby spinach
  • 4 oz Jumbo lump crab meat
  • (2) Blanched Asparagus
  • 1 oz butter
  • 1 tsp kosher salt
  • 1 tsp white wine vinegar
  • 3 oz Hollandaise Sauce (recipe below)

Hollandaise Sauce:

  • (2) organic eggs
  • (1) lemon
  • 4 oz clarified butter
  • 1 tbsp Cholula
  • 1 pinch kosher salt


For the Hollandaise Sauce:

  • Separate egg yolks from the white.
  • Add lemon juice and salt to the egg yolks in a mixing bowl.
  • Beat over a double boiler (or if you are feeling brave, on and off the flame) until the egg froths and thickens. You must “cook” the egg without scrambling it.
  • Ladle the clarified butter in slowly while whisking. Season with Cholula.

For the Crab Benedict:

  • Bring a medium pot of water to a simmer, add vinegar.
  • Toast the English muffin in half of the butter.
  • Sauté the spinach and asparagus in the remainder of the butter.
  • While you’re cooking, create a “whirlpool” in your pot by stirring the water well with a slotted spoon, crack your eggs into the water and cook until the white is set.
  • In a small sauté pan, gently heat crab meat until about 120F. Remove from heat and add 1 ounce of hollandaise.

To Plate:

  • Place English muffins on your plate and then add spinach, then your poached eggs.
  • Carefully using a spoon, spoon your crabmeat over the egg.
  • Add your sautéed asparagus between your two muffins on the plate and ladle the remaining hollandaise over your crab meat.


Recipe and Image courtesy of Water Grill - Dallas.
Keyword asparagus, crab, Crab Benedict, Dallas Water Grill, eggs, Eggs Benedict, hollandaise, poached eggs, Water Grill
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