Crab Benedict Swap in sweet and delicate crab for a lighter version of the classic brunch staple. Total Time 30 minutes Servings 4 servings Ingredients Share 1 (6 oz) can Chicken of the Sea® Lump Crab, drained1 teaspoon butter or olive oil 4 poached eggs 2 toasted English muffins (cut in half) 4 oz. Hollandaise sauce, warmed minced flat-leaf parsley, for garnish Instructions Sauté crabmeat in butter or oil. Poach the eggs and toast the English muffins. Place poached eggs on top of toasted English muffins. Top eggs with Hollandaise sauce.Top with sautéed crabmeat and garnish with parsley. In this Recipe: Lump Crabmeat