21
Mar
17

CRAB CAKES BENEDICT WITH AVOCADO RELISH

benedict crab-cakes

Traditional Eggs Benedict are so high calorie with all the Hollandaise sauce, fatty meats and bread but we love this recipe because it is so delicious and satisfying and much healthier for your bariatric lifestyle! Enjoy in confidence!

GATHER:

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:
6 large eggs
2 teaspoons white or cider vinegar
1 teaspoon kosher salt
Chopped cilantro, for garnish

GATHER:
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.

EAT:

Total: 6 Servings, Serving Size: 1 cake with egg
Amount Per Serving:
Calories: 149
Protein: 24g
Carbohydrates: 10g
Total Fat: 13g

Adapted by Diane Henderiks, RD
Skinnytaste.com

Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInBuffer this pageEmail this to someonePrint this page