Softshell Crabs Benedict with Poached Eggs and Creole Hollandaise
Prep time
Cook time
Total time
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Serves: 2
Creole Hollandaise
  • 2 large egg yolks
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted
  • 1 tablespoon Creole mustard or coarse-grained mustard
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
Soft Shell Crabs
  • 2 cups peanut oil
  • 4 small Louisiana softshell crabs, cleaned
  • Kosher salt and freshly ground black pepper
  • Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 cups yellow cornmeal
Poached Eggs
  • Water, for boiling
  • 2 teaspoons white vinegar
  • 4 large eggs
Bread, Ham and Garnish
  • 4 artisan bread rounds, (or English muffins)
  • Spray butter
  • 4 slices smoked ham
  • Spring mix lettuce, for garnish
  • Fresh fruit, for garnish
Creole Hollandaise
  1. In a blender container, add the egg yolks and lemon juice and blend on medium speed until the mixture lightens in color and is combined.
  2. Turn the blender to low, remove the cover, and slowly pour in the melted butter. Once the butter is combined, add the Creole mustard and hot sauce and blend. Turn off the blender, add a pinch of salt and pepper to taste and stir to combine. Keep warm for serving.
Softshell Crabs
  1. In a large skillet over medium-high heat, add the peanut oil and bring to 375ºF.
  2. Inspect the crabs to make sure the gills have been removed and are cleaned. Sprinkle the crabs lightly with salt and pepper along with a pinch of Cajun seasoning. Dredge the crabs in the cornmeal until coated. Add the crabs to the hot oil and fry until golden brown. Move to a wire rack and sprinkle with salt.
Poached Eggs
  1. In a saucepan filled half way with water, bring to a boil. Lower the heat so that the water is now at a simmer just below the boiling point. Add the vinegar to the water.
  2. Crack one of the eggs into a small, shallow container and gently ease the egg into the water. Repeat quickly with the rest of the eggs. With a slotted spoon, move the egg whites closer to the yolks so that they stay together.
  3. Cover and let cook for 3 to 4 minutes or until the egg whites are set.
  4. With the slotted spoon, gently lift the eggs out of the pan and place on a warm plate.
Bread, Ham and Garnish
  1. Spray the bread rounds with spray butter and toast until browned. On a large plate, place two of the bread rounds and add the slice of ham. Top the ham with a poached egg and pour over some of the Creole Hollandaise. Place a softshell crab next to each of the eggs with the claws reaching out and embracing the egg. Sprinkle a few lettuce leaves and garnish with fresh fruit on the side.
You want the small softshell crabs for this dish and make sure they are cleaned of their gill sacks. While I’m not a big fan, English muffins are de rigueur for a traditional eggs Benedict, but if you can find a loaf of grainy artisan bread, I would urge you to use that instead. Just cut a circle in the sliced bread by cutting around a mason jar top with a knife. If, like me, you put vinegar in your poaching water, please use plain white vinegar instead of an infused or flavored vinegar.
Recipe by Acadiana Table at