Dungeness Crab Benedict with Lemon-Dill Hollandaise and Crispy Potato Medallions

Bring your brunch game to the next level with this Dungeness Crab Benedict topped with lemon-dill hollandaise — a luxurious twist on the classic. Fresh crab, silky hollandaise, and perfectly poached eggs come together on toasted English muffins for the ultimate coastal brunch plate.

A true coastal brunch indulgence, this Dungeness Crab Benedict pairs sweet, delicate crab with silky poached eggs and a bright, herb-flecked lemon-dill hollandaise. Instead of hash browns, we’re serving it alongside crispy golden potato medallions roasted in duck fat for maximum flavor. It’s a restaurant-worthy dish you can create at home — luxurious yet approachable, and perfect with sparkling wine.

Ingredients

For the Benedict (Serves 4)

• 8 oz fresh Dungeness crab meat, picked over for shells

• 4 large eggs (plus 3 yolks for hollandaise)

• 2 English muffins, split and lightly toasted

• 1 tbsp white vinegar (for poaching)

• Fresh dill sprigs, for garnish

Lemon-Dill Hollandaise

• 3 large egg yolks

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• ½ cup unsalted butter, melted and warm

• 1 tbsp fresh dill, finely chopped

• Salt and white pepper, to taste

For the Crispy Golden Potato Medallions (Serves 4–6 as a side)

• 4–5 medium Yukon Gold potatoes

• 2 tbsp duck fat

• 1 tbsp unsalted butter, melted

• 1 tsp kosher salt

• ½ tsp freshly cracked black pepper

• 1 tsp fresh thyme leaves (or finely chopped rosemary)

• Optional: pinch of smoked paprika for warmth

Instructions

Make the Hollandaise

1. In a heatproof bowl over a double boiler with barely simmering water, whisk egg yolks with lemon juice until thickened.

2. Slowly drizzle in warm melted butter, whisking constantly, until sauce is thick and silky.

3. Stir in lemon zest, dill, salt, and white pepper. Keep warm over very low heat.

Poach the Eggs

1. Bring a medium pot of water with vinegar to a gentle simmer.

2. Crack eggs into small bowls, then gently slide them into the water.

3. Poach for 3–4 minutes for soft yolks. Remove with a slotted spoon and drain briefly on a paper towel.

Assemble the Benedict

1. Place toasted English muffin halves on plates.

2. Top each half with 2 oz crab meat.

3. Add a poached egg, spoon hollandaise generously over the top, and garnish with fresh dill.

Make the Potato Medallions

1. Preheat oven to 425°F (220°C).

2. Slice potatoes into ¼–½ inch rounds. Steam for 4–5 minutes until just tender. Pat dry.

3. Toss with duck fat, melted butter, salt, pepper, and herbs.

4. Arrange in a single layer on a parchment-lined baking sheet. Roast 20–25 minutes, flipping once, until golden and crisp. For extra crunch, finish under broiler for 1–2 minutes.

5. Sprinkle with flaky salt and more fresh thyme before plating.

Wine Pairing

Pair this elegant Benedict with a Blanc de Blancs Champagne or California sparkling Chardonnay. The crisp acidity and fine bubbles cut through the richness of the hollandaise while elevating the delicate crab. For a still wine option, a white Burgundy (Chablis) offers minerality and freshness that harmonizes with both crab and lemon.