Seafood Supper Club returns this month, back by popular demand. In the past, we’ve taken you step-by-step through some of our favorite seafood meals, like Lemon Tilapia Piccata, Spicy Sheet-Pan Salmon and Honey Garlic Shrimp Skewers. This time around, we’re making “Breakfast for Dinner,” with a homemade, good-for-you, seafood-inspired Avocado-Crab Benny! You can’t be mad at that!
This recipe is super versatile, which is one of the reasons we love it so much. After enjoying it for a light and yummy supper, you’ll surely be adding it to your brunch repertoire. The sweetness from the crab combined with a perfectly poached egg (it’s easy, we promise) and some “good fat” avocado makes this a five-star recipe worth hanging onto.
In fact, there are several reasons why this dish is great for suppertime. By using pasteurized crab meat, a ready-to-eat seafood, most of your prep work is taken care of from the start (the crab is already cooked!). Crab is also high in protein and low in fat, making it an excellent addition to any spring menu. Pro tip: if you happen to have any leftover crab, store it in a clean container, refrigerate, and eat within two days.
Flaky crab, creamy avocado and a poached egg come together to create the ultimate brunch entrée – rivaling those from even the trendiest of restaurants.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 (1/2 English muffin per serving)
- 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.