Crab Cakes Benedict with Avocado Relish Recipe

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Joyce Hoffman Modified: March 22, 2022
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:

  1. Place the crab meat in a medium mixing bowl.

  2. In a small mixing bowl, whisk together the yogurt, breadcrumbs, eggs, lime juice, cilantro, chives, cumin, and tabasco sauce.

  3. Add the yogurt mixture to the crab meat and gently combine, making sure not to over mix.

  4. Shape into six 3½-inch cakes, then refrigerate 1 hour or as long as overnight.

Avocado Relish:

  1. 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:

  1. Crack the eggs into individual small cups or ramekins.

  2. Bring a pot of water to a boil. Add the vinegar and salt, then reduce to simmer.

  3. 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.

  4. Simmer for 2 minutes, then turn off the heat. Cover and let sit for 2 more minutes.

  5. Gently remove the eggs with a slotted spoon and place on a plate lined with paper towels.

To Assemble:

  1. 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.

  2. Place one cake on each of 6 plates. Gently stir avocado relish and place a heaping pile on each crab cake.

  3. Top with a poached egg and garnish with cilantro, and enjoy!

Nutrition

  • Calories: 262.48kcal
  • Fat: 14.51g
  • Saturated Fat: 3.46g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 7.36g
  • Polyunsaturated Fat: 2.34g
  • Carbohydrates: 9.09g
  • Fiber: 3.14g
  • Sugar: 1.63g
  • Protein: 23.90g
  • Cholesterol: 322.13mg
  • Sodium: 537.42mg
  • Calcium: 131.89mg
  • Potassium: 541.56mg
  • Iron: 2.01mg
  • Vitamin A: 128.81µg
  • Vitamin C: 11.02mg
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