Crab Cakes Benedict with Avocado Relish
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!
For the crab cakes: (best if made 1 hour ahead)
jumbo lump crabmeat
plain nonfat Greek yogurt
(or gluten-free panko)
freshly squeezed lime juice
finely chopped fresh cilantro
finely chopped fresh chives
dashes tabasco sauce
2 small ripe Hass avocados; diced
finely chopped red onion
(seeded and diced small)
chopped fresh cilantro
fresh lime juice
extra virgin olive oil
kosher salt & freshly ground black pepper
white or cider vinegar
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.
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.
Diane Henderiks, RD
cake with egg
WW Points Plus:
Printed from Skinnytaste: https://www.skinnytaste.com/crab-cakes-benedict-with-avocado-relish/