Hey Seafoodies, 

Be careful! We’re coming in scorching with one thing new and scrumptious (if we do say so ourselves). 

Now, previously, we’ve shared many mouthwatering seafood recipes on the Dish On Fish weblog, from Lemon Tilapia Piccata to Spicy Sheet-Pan Salmon and even Honey Garlic Shrimp Skewers. 

However this time, we’re remodeling certainly one of our favourite breakfast dishes right into a seafood spectacular that may be served up for any meal. Prepare for home made avocado-crab benny! 

Our cravable tackle a traditional eggs benedict retains all of the necessities (a wonderfully poached egg and barely crisp English muffin) however provides within the excellent taste mixture of candy, flaky crab and creamy avocado.  

Why is that this recipe so improbable? Properly, for starters, it’s extremely adaptable. Simply use canned or pouched crabmeat for an elevated style—with none added preparation problem. This makes it simple to whip up as a satisfying supper, a fast snack or when planning a brunch extravaganza. Professional tip: should you occur to have any leftover crab, simply pop it right into a clear container, refrigerate and eat inside two days.   

It additionally accommodates a wholesome and well-balanced mixture of fiber-rich carbohydrates and wholesome fat (discovered within the avocado) to protein (due to the crab and egg). This tasty meal will depart you feeling happy. We predict you’ll hold this recipe in your common rotation for years to come back. 

Now that you just’ve received all the small print, let’s get all the way down to enterprise! For those who’ve received 20 minutes, then you may grasp this restaurant-worthy meal!

Print

• 8 oz. lump crabmeat, drained
• 1 tsp. Dijon mustard
• 1 tbsp. lemon juice
• 2 complete grain English muffins, cut up
• 1 avocado, peeled and reduce into quarters
• 4 eggs
• 1 tbsp. white or cider vinegar
• Lemon wedge
• Scorching sauce (optionally available)
• Hollandaise sauce (optionally available)
• Coarse sea salt and black pepper, as desired

1. Put crabmeat in a medium bowl; add mustard and lemon juice to crabmeat, combine till effectively mixed. Put aside.
2. Flippantly toast English muffin halves. Mash one quarter of avocado on high of every toasted English muffin half, then sprinkle every with a touch of coarse sea salt. Prime every muffin with crab combination.
3. In a clear skillet, carry 1-inch water and vinegar to a simmer over medium-high warmth. Gently crack every egg into the simmering water. Let eggs simmer till egg whites are set however yolks are nonetheless barely runny (about 3-4 minutes). Use a slotted spoon to empty the eggs. Then place a poached egg on high of every crab combination.
4. Squeeze slightly lemon juice from wedge on high of every egg and sprinkle with a touch of salt and black pepper. Drizzle with scorching sauce or ready hollandaise sauce, if desired.

• Creator: Dish on Fish
• Prep Time: 10
• Cook dinner Time: 10
• Class: Crab

Key phrases: Crab, Crab Recipes, Seafood Breakfast, Avocado-Crab Benny