Crab Cakes Benedict with Avocado Relish
User Reviews
4.8
12 reviews
Excellent
Crab Cakes Benedict with Avocado Relish
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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!
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Ingredients
- 1 pound jumbo lump crabmeat (picked over)
- 8 oz avocado Hass, small, ripe, diced
- 6 egg large
- 2 tablespoons Greek yogurt plain, nonfat
- 1/4 cup onion red, finely chopped
- 2 teaspoons white vinegar or cider vinegar
- 1/2 cup panko breadcrumbs (or gluten-free panko)
- 1 tomato seeded and diced small, small
- 1 teaspoon kosher salt
- 2 egg beaten, large
- 2 tablespoons cilantro chopped, fresh
- cilantro for garnish, chopped
- 1 teaspoon lime juice freshly squeezed
- 2 teaspoons lime juice fresh
- 2 tablespoons cilantro finely chopped, fresh
- 2 teaspoons extra virgin olive oil
- 2 tablespoons chives fresh, finely chopped
- 1/4 teaspoon salt kosher salt|freshly ground
- 1/4 teaspoon black pepper kosher salt|freshly ground
- 1/4 teaspoon cumin ground
- 2-3 Tabasco sauce dashes
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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