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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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Place crab meat in medium mixing bowl.
  2. Gently combine all ingredients together in a medium bowl. Let sit at room temperature until ready to serve.
  3. Crack eggs into individual small cups or ramekins.
  4. Spray oil in a large cast iron pan over medium-high heat.
  5. In small mixing bowl, whisk together remaining ingredients
  6. Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
  7. 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.
  8. Add yogurt mixture to crab meat and gently combine, do not over mix.
  9. 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.
  10. Gently stir Avocado Relish and place heaping pile on each crab cake.
  11. Shape into 6 – 3 1/2 inch cakes, refrigerate 1 hour or as long as overnight.
  12. Carefully drop eggs one at a time into the center of the pot.
  13. Top with a poached egg and garnish with cilantro.
  14. Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
  15. Gently remove eggs with a slotted spoon and place on plate lined with paper towels.

Notes

  • Adapted by Diane Henderiks, RD 

Nutrition Information

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

% 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.