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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!

Crab Cakes Benedict with Avocado Relish

4.84 from 6 votes
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: 20 minutes
Total Time: 1 hour 30 minutes
Yield: 6 Servings
Course: Breakfast, Brunch
Cuisine: American

Ingredients

For the crab cakes:  (best if made 1 hour ahead)

  • 1 pound jumbo lump crabmeat (picked over)
  • 2 tablespoons plain nonfat Greek yogurt
  • 1/2 cup panko breadcrumbs (or gluten-free panko)
  • 2 large eggs (beaten)
  • 1 teaspoon freshly squeezed lime juice
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh chives
  • 1/4 teaspoon ground cumin
  • 2-3 dashes tabasco sauce

Avocado Relish:

  • 8 oz 2 small ripe Hass avocados; diced
  • 1/4 cup finely chopped red onion
  • 1 small tomato (seeded and diced small)
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon kosher salt & freshly ground black pepper

Poached Eggs:

Instructions

For the Crab Cakes:

  • Place crab meat in medium mixing bowl.
  • In small mixing bowl, whisk together remaining ingredients
  • Add yogurt mixture to crab meat and gently combine, do not over mix.
  • Shape into 6 – 3 1/2 inch cakes, refrigerate 1 hour or as long as overnight.

For the Avocado Relish:

  • Gently combine all ingredients together in a medium bowl. Let sit at room temperature until ready to serve.

For the Poached Eggs:

  • Crack 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.
  • 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.

To assemble:

  • Spray oil in a large cast iron pan over medium-high heat.
  • 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.
  • Gently stir Avocado Relish and place heaping pile on each crab cake.
  • Top with a poached egg and garnish with cilantro.

Notes

Adapted by Diane Henderiks, RD 

Nutrition

Serving: 1cake with egg, Calories: 231kcal, Carbohydrates: 5.5g, Protein: 24g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 323.5mg, Sodium: 796mg, Fiber: 3g, Sugar: 1g
- WW Points: 3