Name: Crab Cakes Benedict with Avocado Relish Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: For Crab Cakes:; 1 lb lump crab meat; 2 tbsp Greek yogurt; ½ cup Panko Breadcrumbs; 2 large eggs; 1 tsp lime juice; 2 tbsp fresh cilantro; 2 tbsp fresh chives; ¼ tsp ground cumin; 3 dashes tabasco sauce; For Avocado Relish:; 8 oz Hass avocados; ¼ cup red onion; 1 Small Tomato; 2 tbsp fresh cilantro; 2 tsp lime juice; 2 tsp extra virgin olive oil; ¼ tsp Kosher salt and freshly ground black pepper; For Poached Eggs:; 6 large eggs; 2 tsp vinegar; 1 tsp kosher salt; cilantro

crab cakes benedict with avocado relish recipe

How To Make Crab Cakes Benedict with Avocado Relish

Enjoy a filling meal with these flavorful crab cakes benedict. They come with seasoned crabmeat, fresh avocado relish, and runny poached eggs.

Preparation: 10 minutes

Cooking: 20 minutes

Chill Time: 1 hour

Total: 1 hour 30 minutes

Serves:

Ingredients

For Crab Cakes:

1lblump crab meat,jumbo, picked over
2tbspGreek yogurt,plain, nonfat
½cupPanko breadcrumbs,or gluten-free Panko
2large eggs,beaten
1tsplime juice,freshly squeezed
2tbspfresh cilantro,finely chopped
2tbspfresh chives,finely chopped
¼tspground cumin
3dashestabasco sauce

For Avocado Relish:

8ozhass avocados,(2 small), ripe, diced
¼cupred onion,finely chopped
1small tomato,seeded, diced
2tbspfresh cilantro,chopped
2tsplime juice,fresh
2tspextra virgin olive oil
¼tspkosher salt and freshly ground black pepper

For Poached Eggs:

6large eggs
2tspvinegar,white or cider
1tspkosher salt
cilantro,chopped, for garnish

Instructions

Crab Cakes:

Place the crab meat in a medium mixing bowl.
In a small mixing bowl, whisk together the yogurt, breadcrumbs, eggs, lime juice, cilantro, chives, cumin, and tabasco sauce.
Add the yogurt mixture to the crab meat and gently combine, making sure not to over mix.
Shape into six 3½-inch cakes, then refrigerate 1 hour or as long as overnight.

Avocado Relish:

Gently the avocadoes, onion, tomato, cilantro, lime juice, olive oil, salt, and pepper together in a medium bowl. Let sit at room temperature until ready to serve.

Poached Eggs:

Crack the eggs into individual small cups or ramekins.
Bring a pot of water to a boil. Add the vinegar and salt, then reduce to simmer.
Use a spoon to stir the water so it is spinning around in a circle. 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 the eggs with a slotted spoon and place on a plate lined with paper towels.

To Assemble:

Spray oil in a large cast-iron pan over medium-high heat. Cook the 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 a heaping pile on each crab cake.
Top with a poached egg and garnish with cilantro, and enjoy!