Can I use canned crab instead of fresh crab?

Absolutely! Look for high-quality lump crabmeat—just drain it well and check for any stray shells. The key is to use the freshest option available for the best flavor.

What’s the easiest way to poach eggs?

Bring a pot of water to a gentle simmer, add a splash of vinegar (if you like), and gently slide in cold eggs. Simmer for about 3 minutes for runny yolks, or 4 for more set. Remove with a slotted spoon and drain on a paper towel.

Can I make hollandaise sauce ahead of time?

You can make it about 1–2 hours ahead and keep it warm over very low heat, or in a thermos. Just don’t microwave or boil it to reheat—gently whisk over low heat if it thickens.

What’s a good substitute for English muffins?

Toasted sourdough rounds, crusty bread, or gluten-free English muffins work beautifully. Even delicate brioche or croissants can be a fun twist!

Crab and Avocado Eggs Benedict Recipe

Description

This Crab and Avocado Eggs Benedict brings a delicious coastal twist to a classic brunch favorite. Tender crab, creamy avocado, and ripe tomato are layered on toasted English muffins, topped with silky hollandaise, and finished off with perfectly poached eggs. This dish is elegant, satisfying, and sure to impress with its rich flavors and simple preparation.

Ingredients

Scale

For the Benedict

2 English muffins, split and toasted
1 cup cooked, flaked crab (about 1 pound)
1 tomato, sliced
1 avocado, pitted and sliced
4 poached eggs

For the Hollandaise

1/2 cup blender hollandaise sauce

For Assembly

Paprika, for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Prepare the Hollandaise: Make the blender hollandaise sauce according to your preferred recipe. Keep the hollandaise warm over low heat in a small saucepan on the stove until ready to use.
Toast the Muffins: Split the English muffins in half and toast until golden brown and crisp. Set aside.
Poach the Eggs: Prepare 4 poached eggs using your preferred method. Keep them warm while you prepare the other ingredients.
Warm the Crab: Place the cooked, flaked crab in a microwave-safe bowl and warm in the microwave for about 45 seconds, or until just heated through.
Assemble the Benedict: Place two toasted muffin halves on each plate. Top each half with a spoonful of hollandaise sauce, a few slices of tomato, avocado slices, one poached egg, and 1/4 cup of the warmed crab. Spoon more hollandaise sauce over the top.
Finish and Serve: Sprinkle each benedict with paprika, kosher salt, and freshly ground black pepper. Serve warm and enjoy your gourmet brunch!

Notes

Use the freshest crab available for the best flavor.
Prepare the poached eggs and hollandaise just before serving for optimal texture and temperature.
You can substitute smoked salmon or cooked shrimp for the crab for variety.
Serve with mixed greens or a simple salad for a complete meal.

Nutrition

Serving Size: 1 plate (2 muffin halves)
Calories: 550
Sugar: 5g
Sodium: 1100mg
Fat: 36g
Saturated Fat: 11g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 34g
Cholesterol: 350mg