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


  • 4 large
  • 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.

Printable Recipe Card

About Quick Crab Benedict

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

Show 17 Comments & Reviews

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