Crab Cakes Benedict

Avocado Relish:

• 8 oz 2 small ripe avocados
• 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 salt & ground black pepper

Poached Eggs:

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

Also Read: Zucchini And Banana Oatmeal Cups

INSTRUCTIONS of Crab Cakes Benedict

For the crab cakes:

1. Place crabmeat in a medium mixing bowl.
2. In a small mixing bowl, whisk together the remaining ingredients Add the yogurt mixture to the crabmeat and mix gently, do not mix too much.
3. Make 6 to 3 1/2 inch cakes, refrigerate 1 hour or as long as overnight.

For the avocado relish:

1. Gently mix all the ingredients in a medium bowl.
2. Let stand at room temperature.

For poached eggs:

1. Break the eggs into small cups or individual ramekins. Bring a pot of water to a boil.
2. Add the vinegar and salt. Reduce to simmer. Use a spoon to stir the water so that it turns in circles.
3. This will prevent the egg whites from spreading away from the yolk. Carefully place the eggs one by one in the center of the pot.
4. Simmer 2 minutes then turn off the heat. Cover and let stand 2 more minutes.
5. Carefully remove the eggs with a slotted spoon and place them on a plate covered with paper towel.

To assemble:

1. Spray the oil in a large cast iron skillet over medium-high heat.
2. Bake the crab cakes for 4 to 5 minutes on each side until they are hot and lightly browned. Place a cake on each of the 6 plates.
3. Gently mix the avocado relish and place a bunch of bunch on each crab meal.
4. Garnish with a poached egg and garnish with cilantro.