Quick Crab Benedict

Pat Duran


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 vote

5 Min
5 Min
Stove Top


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

How to Make Quick Crab Benedict


  • 1Top each toasted muffin with avocado slices and then place the poached eggs.
  • 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.

Printable Recipe Card

About Quick Crab Benedict

Course/Dish: Eggs, Fish, Seafood
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Healthy

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