Tide to Table: A Coastal Twist On Brunch - Crabs Egg Benedict

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Blog > Tide to Table: A Coastal Twist On Brunch - Crabs Egg Benedict

Tide to Table debuts with a coastal twist on a brunch classic: Crab Eggs Benedict. This refined dish combines lump crab meat, avocado, poached eggs, and hollandaise with a coastal kick—perfect for mornings on the water or at home. A little time and technique bring big flavor straight from the boat to your plate.

October 15, 2025

Tide To Table

Gourmet crab Benedict with poached eggs, hollandaise, fresh raspberries and lemon garnish on white plate

Tide To Table Cooking

Bryan Greenwood

Regional Sales Manager - Northeast, Mid-West

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Tide To Table showcases the coastal lifestyle by pairing time on the water with shared meals among family and friends
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The series emphasizes authenticity and local sourcing from markets to the coast rather than mass produced ingredients
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It invites viewers to slow down appreciate the moment and build outdoor memories that translate to the dinner table

There’s a special kind of peace that comes with mornings on the coast. The tide’s rolling in, the boat’s rocking gently at the dock, and there’s that unmistakable scent of salt in the air. Those quiet moments after a great day on the water are what inspired Tide to Table, our new series from Sportsman Boats.

With Tide To Table, we’re celebrating what it really means to live the Sportsman lifestyle — time spent with family and friends, exploring our coastal waters, and gathering around a meal that brings it all together. It’s about slowing down, appreciating the day, and enjoying the simple rewards that come from life on the water.

For our very first episode, I wanted to start with something close to home — my favorite breakfast: Crab Eggs Benedict. It’s one of those dishes that perfectly captures the flavor of the coast. The richness of the hollandaise, the sweetness of fresh crab, and that touch of Old Bay all come together in a way that just feels right on a Carolina morning. Plus, I enjoy treating my brother like a personal chef! While the goal was to use crabs caught in our own traps we had to improvise and instead made a trip the local market for the best lump crab we could find.

        <div class="">
            <a href="https://www.sportsmanboatsmfg.com/s3/images/blog-images/2025-10-27/Z423wi9E3DZxRUitBC9YevIOIYkFIi5xH3TLXWcT.pdf" target="_blank">Click here</a> to download the printable PDF for this recipe.
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We filmed this one right on the water in South Carolina — a calm morning on Goat Island, with nothing but the sound of the marsh and the sizzle from the griddle. It’s the kind of setting that reminds you why we do what we do — because life’s better when it’s shared outdoors, surrounded by the people and places that matter most.

Hand using a fork to break apart crab cakes on a flat-top griddle during outdoor boat cooking

Two men greet each other with a fist bump at a marina, wearing branded work shirts

Professional Sony cinema camera with external monitor and audio equipment mounted on tripod at marina location

Crab benedict with poached eggs, hollandaise, fresh raspberries and dill on white plate surrounded by ingredients

Launching Tide To Table with my favorite meal felt like the perfect way to start. This series is about more than recipes — it’s about connection. It’s about the memories made on the water, and how they carry over to the table when the day is done.

So, here’s to good boats, good food, and good company. We’re just getting started.