Treat yourself or your loved ones to this special dish –
crab cakes topped with avocado relish and a poached egg. Perfect for breakfast,
lunch or brunch!
Cook time: 20 minutes
CRAB CAKES (best if made 1 hour ahead):
pound jumbo lump crabmeat, picked over
tablespoons plain nonfat Greek yogurt
cup panko breadcrumbs (or gluten-free panko)
large eggs, beaten
teaspoon freshly squeezed lime juice
tablespoons finely chopped fresh cilantro
tablespoons finely chopped fresh chives
teaspoon ground cumin
dashes tabasco sauce
- 8 oz
(2 small) ripe Hass avocados; diced
cup finely chopped red onion
small tomato, seeded and diced small
tablespoons chopped fresh cilantro
teaspoons fresh lime juice
teaspoons extra virgin olive oil
teaspoon kosher salt & freshly ground black pepper
teaspoons white or cider vinegar
teaspoon kosher salt
cilantro, for garnish
FOR THE CRAB CAKES:
crab meat in medium mixing bowl.
small mixing bowl, whisk together remaining ingredients
yogurt mixture to crab meat and gently combine, do not over mix.
into 6 – 3 1/2 inch cakes, refrigerate 1 hour or as long as overnight.
FOR THE AVOCADO RELISH:
combine all ingredients together in a medium bowl. Let sit at room
temperature until ready to serve.
FOR THE POACHED EGGS:
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.
for 2 minutes then turn off the heat. Cover and let sit for 2 more
remove eggs with a slotted spoon and place on plate lined with paper
oil in a large cast iron pan over medium-high heat.
crab cakes for 4 to 5 minutes on each side until heated through and
lightly browned. Place one cake on each of 6 plates.
stir Avocado Relish and place heaping pile on each crab cake.
with a poached egg and garnish with cilantro.