Hey Seafoodies,
Watch out! We’re coming in hot with something new and delicious (if we do say so ourselves).
Now, in the past, we’ve shared many mouthwatering seafood recipes on the Dish On Fish blog, from Lemon Tilapia Piccata to Spicy Sheet-Pan Salmon and even Honey Garlic Shrimp Skewers.
But this time, we’re transforming one of our favorite breakfast dishes into a seafood spectacular that can be served up for any meal. Get ready for homemade avocado-crab benny!
Our cravable take on a classic eggs benedict keeps all the essentials (a perfectly poached egg and slightly crisp English muffin) but adds in the outstanding flavor combination of sweet, flaky crab and creamy avocado.
Why is this recipe so fantastic? Well, for starters, it’s incredibly adaptable. Just use canned or pouched crabmeat for an elevated taste—without any added preparation hassle. This makes it easy to whip up as a satisfying supper, a quick snack or when planning a brunch extravaganza. Pro tip: if you happen to have any leftover crab, just pop it into a clean container, refrigerate and eat within two days.
It also contains a healthy and well-balanced combination of fiber-rich carbohydrates and healthy fats (found in the avocado) to protein (thanks to the crab and egg). This tasty meal will leave you feeling satisfied. We think you’ll keep this recipe in your regular rotation for years to come.
Now that you’ve got all the details, let’s get down to business! If you’ve got 20 minutes, then you can master this restaurant-worthy meal!
- 8 oz. lump crabmeat, drained
- 1 tsp. Dijon mustard
- 1 tbsp. lemon juice
- 2 whole grain English muffins, split
- 1 avocado, peeled and cut into quarters
- 4 eggs
- 1 tbsp. white or cider vinegar
- Lemon wedge
- Hot sauce (optional)
- Hollandaise sauce (optional)
- Coarse sea salt and black pepper, as desired
- Put crabmeat in a medium bowl; add mustard and lemon juice to crabmeat, mix until well combined. Set aside.
- Lightly toast English muffin halves. Mash one quarter of avocado on top of each toasted English muffin half, then sprinkle each with a dash of coarse sea salt. Top each muffin with crab mixture.
- In a clean skillet, bring 1-inch water and vinegar to a simmer over medium-high heat. Gently crack each egg into the simmering water. Let eggs simmer until egg whites are set but yolks are still slightly runny (about 3-4 minutes). Use a slotted spoon to drain the eggs. Then place a poached egg on top of each crab mixture.
- Squeeze a little lemon juice from wedge on top of each egg and sprinkle with a dash of salt and black pepper. Drizzle with hot sauce or prepared hollandaise sauce, if desired.
- Prep Time: 10
- Cook Time: 10
- Category: Crab
Keywords: Crab, Crab Recipes, Seafood Breakfast, Avocado-Crab Benny
