Crab Cakes Benedict with Avocado Relish
Traditional Eggs Benedict are made with Hollandaise sauce, but I prefer to skip the Hollandaise which shaves off about 200 calories, the egg yolks are perfectly silky on their own!
Traditional Eggs Benedict are made with Hollandaise sauce, but I prefer to skip the Hollandaise which shaves off about 200 calories, the egg yolks are perfectly silky on their own!
- 2 teaspoons extra virgin olive oil
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh cilantro
- 2 large eggs beaten
- 1/4 teaspoon ground cumin
- 6 large eggs
- 1/4 cup finely chopped red onion
- 2 teaspoons fresh lime juice
- chopped cilantro for garnish
- 2 tablespoons finely chopped fresh chives
- 1 pound jumbo lump crabmeat picked over
- 2 tablespoons plain nonfat greek yogurt
- 1/2 cup panko breadcrumbs (or gluten-free panko)
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons finely chopped fresh cilantro
- 2-3 dashes tabasco sauce
- 8 oz (2 small) ripe hass avocados diced
- 1 small tomato seeded and diced small
- 1/4 teaspoon kosher salt & freshly ground black pepper
- 2 teaspoons white or cider vinegar
- Carbohydrate 2.8347783051824 g
- Cholesterol 595.7514659 mg
- Fat 14.496913104654 g
- Fiber 0.431466955306991 g
- Protein 30.9157675788147 g
- Saturated Fat 4.30917966918777 g
- Serving Size 1 1 Serving (279g)
- Sodium 1022.68501608877 mg
- Sugar 2.40331134987541 g
- Trans Fat 2.48854785023703 g
- Calories 269 calories
Step-by-step
- For the Crab Cakes: Place crab meat in a medium mixing bowl.
- In a small mixing bowl, whisk together remaining ingredients.
- Add yogurt mixture to crab meat and gently combine; do not overmix.
- Shape into 6 – 3 1/2 inch cakes, refrigerate for 1 hour or 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 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 a 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 a heaping pile on each crab cake.
- Top with a poached egg and garnish with cilantro.
Crab Cakes Benedict with Avocado Relish: A Healthier Twist on a Classic
As a busy professional woman, juggling work, family, and a healthy lifestyle can feel like a never-ending marathon. Finding quick, delicious, and nutritious meals is essential, and that's where this recipe for Crab Cakes Benedict with Avocado Relish comes in. This recipe isn't just about taste; it’s a testament to finding a balance between indulgence and wellness. I’ve always loved Eggs Benedict, but let's be honest, that creamy Hollandaise sauce is calorie-dense. This adaptation allows me to enjoy the same satisfying flavors without the guilt – a win-win in my book!
The key to this lighter version lies in the omission of the traditional Hollandaise sauce. The rich, silky texture of the perfectly poached egg yolks stands beautifully on its own, complementing the succulent crab cakes. And the avocado relish? Oh my goodness! It’s a vibrant explosion of fresh flavors that adds a creamy counterpoint to the crab's delicate sweetness. The fresh cilantro and chives add a zesty zing, perfectly balancing the richness of the crab and the coolness of the avocado.
Making this dish feels less like cooking and more like creating a culinary masterpiece. The process is surprisingly straightforward, even on a hectic weekday evening. The crab cakes come together quickly, and while refrigerating them for an hour enhances their flavor and texture, it’s entirely skippable if you’re in a pinch. The avocado relish is a matter of simple chopping and mixing; you can even prepare it ahead of time. Poaching the eggs might seem daunting to some, but trust me, with a little practice, you’ll become a pro in no time. The swirling water technique ensures perfectly formed, elegant eggs every time.
Beyond the ease and health benefits, this dish is also incredibly versatile. Feel free to experiment with different herbs and spices to tailor it to your preferences. A squeeze of lemon or lime juice can add another layer of brightness. You could also substitute the crab meat with shrimp or another type of seafood, adapting it to what you have on hand or your dietary preferences. Serving it for brunch, a light lunch, or even a sophisticated dinner will impress your guests without requiring hours in the kitchen. It's the perfect dish for impressing colleagues, celebrating a special occasion with family, or simply treating yourself after a long week. The satisfying blend of textures and tastes will leave you feeling nourished and energized.
This recipe is more than just a meal; it's a small act of self-care. It's about finding moments of joy and satisfaction in the everyday, even amidst a busy schedule. It’s about nourishing your body and soul with delicious, healthy food that doesn't compromise on flavor or convenience. It's a reminder that taking care of ourselves doesn't have to be complicated; it can be as simple and delicious as this Crab Cakes Benedict with Avocado Relish.
So, the next time you’re looking for a healthy yet indulgent meal that's both quick to make and impressive to serve, remember this recipe. It's a culinary hug, a quick escape from the everyday hustle, and a testament to the fact that healthy eating can be utterly delightful. Go ahead, treat yourself. You deserve it.
