Crab Cakes Benedict with Avocado Relish

Ingredients

• Imitation crab

  leg style, deluxe, Meijer

  16 oz or 454g

• Greek yogurt

  plain, nonfat

  2 tbsp or 30g

• Breadcrumbs

  dry, grated, seasoned

  ½ cup or 60g

• Egg

  whole

  1 extra large or 56g

• Lime juice

  1 tsp or 5g

• Cilantro

  raw, coriander leaves

  2 tbsp or 2g

• Chives

  raw

  2 tbsp chopped or 6g

• Cumin seed

  ¼ tsp, ground or 0.8g

• Tabasco sauce

  1g

• Florida avocado

  raw

  2 fruit without skin and seeds or 608g

• Onion

  raw

  ¼ cup, chopped or 40g

• Tomatoes

  red, raw

  1 medium whole or 123g

• Cilantro

  raw, coriander leaves

  2 tbsp or 2g

• Lime juice

  2 tsp or 10g

• Olive oil

  2 tsp or 9g

• Egg

  whole

  3 extra large or 168g

• Apple cider vinegar

  2 tsp or 10g

• Salt

  table

  1 tsp or 6g

• Cilantro

  raw, coriander leaves

  1 tbsp or 1g

Directions

1. 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.