quick crab benedict
(1)
It's best to use good crab in this recipe- look for pasteurized kind in the refrigerated section of the supermarket.
A quick and easy breakfast or lunch..even good enough to serve for breakfast for company.
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(1)
yield
2 serving(s)
prep time
5 Min
cook time
5 Min
method
Stove Top
Ingredients For quick crab benedict
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4 lgeggs,poached
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2english muffins, split and toasted
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1/2 cgood crab meat
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1ripe avocado,pitted and sliced
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1/2 chollandaise sauce, store bought
How To Make quick crab benedict
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1Top each toasted muffin with avocado slices and then place the poached eggs.
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2Top eggs with the crab and then with the hollandaise sauce.
Sprinkle each serving with old bay seasoning. -
3Your may like this one too:
Easy Brown Butter Hollandaise Sauce:
3 egg yolks
1/2 teaspoon yellow mustard
2 Tablespoons lemon juice
1 teaspoon chopped lemon zest
1/2 cup hot brown butter
1 Tablespoon chopped chives
Melt the butter in a small saucepan over medium heat and watch it until the color turns golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
In a blender combine the egg yolks, mustard and lemon zest and juice for only a few seconds. With the blender on medium, slowly pour in the hot butter in a thin stream. The sauce should thicken quick quickly. Pour into a bowl and keep warm in a warm water bath while preparing the eggs. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Quick Crab Benedict:
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