Crab Benedict
Swap in sweet and delicate crab for a lighter version of the classic brunch staple.
Ingredients
- 1 (6 oz) can Chicken of the Sea® Lump Crab, drained
- 1 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
Nutrition Facts
calories
131
total fat
11.5g
saturated fat
3.4g
trans fat
0g
cholesterol
646mg
sodium
545mg
total carbohydrates
16g
fiber
1.8g
total sugars
2g
protein
16g
vitamin d
8%
calcium
13%
iron
21%
potassium
8%
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.
Nutrition Facts
calories
131
total fat
11.5g
saturated fat
3.4g
trans fat
0g
cholesterol
646mg
sodium
545mg
total carbohydrates
16g
fiber
1.8g
total sugars
2g
protein
16g
vitamin d
8%
calcium
13%
iron
21%
potassium
8%
