Spicy Crab Avocado Benedict
Crab and avocado replace the Canadian bacon in this spicier, fresher take on Eggs Benedict.
Ingredients
- 6-8 oz. Chicken of the Sea® Crabmeat
- 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
Nutrition Facts
calories
396
total fat
24.2g
saturated fat
7.5g
trans fat
0.2g
cholesterol
21mg
sodium
917mg
total carbohydrates
23g
fiber
6g
total sugars
4g
protein
24g
vitamin d
9%
calcium
18%
iron
26%
potassium
18%
Instructions
- Melt butter in pan, add crab and sauté for 3-5 minutes until crab is warm.
- On toasted English muffin half, add tomato, 1/4 avocado, poached egg and 1/4 cup of hollandaise sauce.
- Top with crab, parsley and smoked paprika. Repeat for remaining benedicts.
- Season with salt and pepper, to taste.
Nutrition Facts
calories
396
total fat
24.2g
saturated fat
7.5g
trans fat
0.2g
cholesterol
21mg
sodium
917mg
total carbohydrates
23g
fiber
6g
total sugars
4g
protein
24g
vitamin d
9%
calcium
18%
iron
26%
potassium
18%
