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Crab Cakes Benedict with Avocado Relish
4.84
from
6
votes
Treat yourself or your loved ones to this special dish – crab cakes benedict topped with avocado relish and a poached egg. Perfect for breakfast, lunch or brunch!
Cook Time:
20
minutes
mins
Total Time:
1
hour
hr
30
minutes
mins
Yield:
6
Servings
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
For the crab cakes: (best if made 1 hour ahead)
1
pound
jumbo lump crabmeat
(picked over)
2
tablespoons
plain nonfat Greek yogurt
1/2
cup
panko breadcrumbs
(or gluten-free panko)
2
large eggs
(beaten)
1
teaspoon
freshly squeezed lime juice
2
tablespoons
finely chopped fresh cilantro
2
tablespoons
finely chopped fresh chives
1/4
teaspoon
ground cumin
2-3
dashes tabasco sauce
Avocado Relish:
8
oz
2 small ripe Hass avocados; diced
1/4
cup
finely chopped red onion
1
small tomato
(seeded and diced small)
2
tablespoons
chopped fresh cilantro
2
teaspoons
fresh lime juice
2
teaspoons
extra virgin olive oil
1/4
teaspoon
kosher salt & freshly ground black pepper
Poached Eggs:
6
large eggs
2
teaspoons
white or cider vinegar
1
teaspoon
kosher salt
chopped cilantro
(for garnish)
Instructions
For the Crab Cakes:
Place crab meat in medium mixing bowl.
In small mixing bowl, whisk together remaining ingredients
Add yogurt mixture to crab meat and gently combine, do not over mix.
Shape into 6 – 3 1/2 inch cakes, refrigerate 1 hour or as long as overnight.
For the Avocado Relish:
Gently combine all ingredients together in a medium bowl. Let sit at room temperature until ready to serve.
For the Poached Eggs:
Crack eggs into individual small cups or ramekins.
Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.
Carefully drop eggs one at a time into the center of the pot.
Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
Gently remove eggs with a slotted spoon and place on plate lined with paper towels.
To assemble:
Spray oil in a large cast iron pan over medium-high heat.
Cook crab cakes for 4 to 5 minutes on each side until heated through and lightly browned. Place one cake on each of 6 plates.
Gently stir Avocado Relish and place heaping pile on each crab cake.
Top with a poached egg and garnish with cilantro.
Notes
Adapted by
Diane Henderiks, RD
Nutrition
Serving:
1
cake with egg
,
Calories:
231
kcal
,
Carbohydrates:
5.5
g
,
Protein:
24
g
,
Fat:
13
g
,
Saturated Fat:
3
g
,
Cholesterol:
323.5
mg
,
Sodium:
796
mg
,
Fiber:
3
g
,
Sugar:
1
g
- WW Points:
3