Crab Cakes Benedict with Avocado Relish

Name: Crab Cakes Benedict with Avocado Relish
Cook time: 20 min
Total time: 1 h 30 min
Yield: 6 Servings
Ingredients: 1 pound jumbo lump crabmeat; 8 oz 2 small ripe Hass avocados; diced; 6 large eggs; 2 tablespoons plain nonfat Greek yogurt; 1/4 cup finely chopped red onion; 2 teaspoons white or cider vinegar; 1/2 cup panko breadcrumbs; 1 small tomato; 1 teaspoon kosher salt; 2 large eggs; 2 tablespoons chopped fresh cilantro; chopped cilantro; 1 teaspoon freshly squeezed lime juice; 2 teaspoons fresh lime juice; 2 tablespoons finely chopped fresh cilantro; 2 teaspoons extra virgin olive oil; 2 tablespoons finely chopped fresh chives; 1/4 teaspoon kosher salt & freshly ground black pepper; 1/4 teaspoon ground cumin; 2-3 dashes tabasco sauce

User Reviews

4.8

18 reviews

Excellent

Cook Time
mins
Total Time
1 hr 30 mins
Servings
6 Servings
Calories
231 kcal
Course
Breakfast, Brunch
Cuisine
American

Crab Cakes Benedict with Avocado Relish

Iris Warren

Report

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!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 pound jumbo lump crabmeat (picked over)
8 oz 2 small ripe Hass avocados; diced
6 large eggs
2 tablespoons plain nonfat Greek yogurt
1/4 cup finely chopped red onion
2 teaspoons white or cider vinegar
1/2 cup panko breadcrumbs (or gluten-free panko)
1 small tomato (seeded and diced small)
1 teaspoon kosher salt
2 large eggs (beaten)
2 tablespoons chopped fresh cilantro
chopped cilantro (for garnish)
1 teaspoon freshly squeezed lime juice
2 teaspoons fresh lime juice
2 tablespoons finely chopped fresh cilantro
2 teaspoons extra virgin olive oil
2 tablespoons finely chopped fresh chives
1/4 teaspoon kosher salt & freshly ground black pepper
1/4 teaspoon ground cumin
2-3 dashes tabasco sauce

Add to Shopping List

Instructions

Place crab meat in medium mixing bowl.
Gently combine all ingredients together in a medium bowl. Let sit at room temperature until ready to serve.
Crack eggs into individual small cups or ramekins.
Spray oil in a large cast iron pan over medium-high heat.
In small mixing bowl, whisk together remaining ingredients
Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
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.
Add yogurt mixture to crab meat and gently combine, do not over mix.
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.
Gently stir Avocado Relish and place heaping pile on each crab cake.
Shape into 6 – 3 1/2 inch cakes, refrigerate 1 hour or as long as overnight.
Carefully drop eggs one at a time into the center of the pot.
Top with a poached egg and garnish with cilantro.
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.

Notes

Adapted by Diane Henderiks, RD

Nutrition Information

Show Details

Serving 1cake with egg Calories 231kcal (12%) Carbohydrates 5.5g (2%) Protein 24g (48%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 323.5mg (108%) Sodium 796mg (33%) Fiber 3g (12%) Sugar 1g (2%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 231 kcal

% Daily Value*

Serving	1cake with egg
Calories	231kcal	12%
Carbohydrates	5.5g	2%
Protein	24g	48%
Fat	13g	20%
Saturated Fat	3g	15%
Cholesterol	323.5mg	108%
Sodium	796mg	33%
Fiber	3g	12%
Sugar	1g	2%