Recipe Friday: The King Crab & Eggs Benedict from Maple & Ash

Marilyn HawkesMarch 6, 2020
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Planning an elegant brunch in the near future and need a sinfully rich and delectable entrée to wow your guests? If so, you’re in luck because Maple & Ash’s executive chef and partner Danny Grant shares one of his Sunday brunch recipes with us this week.

To pull this off, you’ll have to make the bulk of the dish at the last minute so that everything stays warm. As always, make sure you have all your ingredients in place before cooking.

For those who would rather go out to brunch than make it, Maple & Ash has got you covered. The Scottsdale steakhouse serves brunch on Sundays from 10 a.m.-2 p.m.

Maple & Ash King Crab & Eggs Benedict

Serves 4


4 each English muffins, split, buttered and toasted

2 each king crab legs, picked

2 each, avocado, peeled, pitted and halved

1 cup hollandaise sauce

4 oz. container arugula

8 each poached eggs

2 oz. herb salad (most soft fine herbs work well)

¼ cup crispy garlic (panko also works)

2 tbsp. extra virgin olive oil

4 oz. (1 stick) unsalted butter

As needed, salt and pepper


  1. Melt butter in medium sauce pan over low heat, increase heat to medium and add the picked crab meat to the butter. Stir gently and warm in the butter over medium heat for 3-5 minutes until hot. Remove from heat and reserve until needed.
  2. Toss arugula in a small mixing bowl with the extra virgin olive oil, season lightly with salt and pepper.
  3. On a plate, place two halves of English muffin with the toasted insides facing up and top each half with ¼ of the dressed arugula. Repeat as needed for four servings.
  4. Cut an avocado half into four slices and place the slices around the muffin halves.
  5. Top each nest of arugula with a poached egg, then generously pour hollandaise sauce over.
  6. With a slotted spoon or tongs, remove the still warm crab from the butter and spread it around the plate.
  7. Garnish the Benedicts with large sprinkles of herb salad and crispy garlic and then enjoy.

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