Crab Cakes Benedict with Avocado Relish
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Skinnytaste · by Gina Homolka★ 4.8 (6)

Crab Cakes Benedict with Avocado Relish

NUTRITION · PER SERVING90M COOK
CAL 15%·PRO 48%
CARBS 12G17% OF CAL
3G FIBER0G ADDED0G INTRINSIC7G OTHER2G TOTAL SUGAR
FAT 17G52% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy crab cakes topped with a poached egg and fresh avocado relish. Luxurious yet balanced with bright citrus and spice, it's perfect for a special brunch or lunch.

mainamericanegg dishshellfishgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 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
  • 6 large eggs
  • 2 teaspoons white or cider vinegar
  • 1 teaspoon kosher salt
  • chopped cilantro (for garnish)
PREP
—
SODIUM
917MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.