Crab Cakes Benedict with Avocado Relish

Ingredients

• Crabmeat

  Crab deluxe, Leg style, imitation - Meijer

  16 oz or 454g

• Nonfat greek yogurt

  Nonfat, plain

  2 tbsp or 30g

• Bread crumbs

  Dry, grated, seasoned

  ½ cup or 60g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Lime juice

  Raw

  1 tsp or 5g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Chives

  Raw

  2 tbsp chopped or 6g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Tabasco sauce

  Ready-to-serve, pepper

  200g

• Avocados

  Florida, raw

  227g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Lime juice

  Raw

  2 tsp or 10g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Vinegar

  Cider

  2 tsp or 10g

• Salt

  Table

  1 tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  2 sprigs or 4g

Directions

1. For the Crab Cakes:Place crab meat in medium mixing bowl.In small mixing bowl, whisk together remaining ingredientsAdd 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.
2. Recipe by: Skinnytaste (source: https://www.skinnytaste.com/crab-cakes-benedict-with-avocado-relish/)

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