Crab Avocado Benedict | Chicken of the Sea Business & Foodservice
Crab and avocado replace the Canadian bacon in this spicier, fresher take on Eggs Benedict.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at b2b.chickenofthesea.com.
Ingredients
- 6-8 oz. Super Lump Crab
- 2 Tablespoons butter
- 4 poached eggs
- 2 English muffins, halved and toasted
- 1 large avocado, sliced
- 1 medium heirloom tomato, sliced
- 1 cup Hollandaise sauce
- 2 Tablespoons minced parsley
- 1 teaspoon smoked paprika
- Salt, to taste
- black pepper, to taste
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Crab and Avocado Eggs Benedict
recipecloudapp.com
Crab and avocado eggs Benedict on sourdough recipe
lovefood.com
Crab Cake Eggs Benedict
aquastar.com
Recipe: Crab Cake Eggs Benedict With Avocado “Hollandaise”
westernliving.ca
Delicious Crab Cake Eggs Benedict | Recipe | Town & Country Markets
townandcountrymarkets.com
Crab Cake Eggs Benedict - Handy Seafood
handycrab.com
Crab Eggs Benedict Recipe
greatbritishchefs.com
Crab Cake Benedict with Hollandaise Recipe | Decadent Seafood Brunch
cooklaif.com