Crab Avocado Benedict Crab and avocado replace the Canadian bacon in this spicier, fresher take on Eggs Benedict. Total Time 30 minutes Servings 4 servings Ingredients Share 6-8 oz. Chicken of the Sea® Super Lump Crab or any other Chicken of the Sea® Refrigerated Crab 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 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. In this Recipe: Blue Swimming Crab – Super Lump