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quick crab benedict

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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.

(1 rating)
yield 2 serving(s)
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For quick crab benedict

  • 4 lg
    eggs,poached
  • 2
    english muffins, split and toasted
  • 1/2 c
    good crab meat
  • 1
    ripe avocado,pitted and sliced
  • 1/2 c
    hollandaise sauce, store bought

How To Make quick crab benedict

  • 1
    Top each toasted muffin with avocado slices and then place the poached eggs.
  • 2
    Top eggs with the crab and then with the hollandaise sauce. Sprinkle each serving with old bay seasoning.
  • 3
    Your 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.
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