Ingredients
1lblump crab meat,jumbo, picked over
2tbspGreek yogurt,plain, nonfat
½cupPanko breadcrumbs,or gluten-free Panko
2large eggs,beaten
1tsplime juice,freshly squeezed
2tbspfresh cilantro,finely chopped
2tbspfresh chives,finely chopped
¼tspground cumin
3dashestabasco sauce
8ozhass avocados,(2 small), ripe, diced
¼cupred onion,finely chopped
1small tomato,seeded, diced
2tbspfresh cilantro,chopped
2tsplime juice,fresh
2tspextra virgin olive oil
¼tspkosher salt and freshly ground black pepper
6large eggs
2tspvinegar,white or cider
1tspkosher salt
cilantro,chopped, for garnish
Preparation
Place the crab meat in a medium mixing bowl.
In a small mixing bowl, whisk together the yogurt, breadcrumbs, eggs, lime juice, cilantro, chives, cumin, and tabasco sauce.
Add the yogurt mixture to the crab meat and gently combine, making sure not to over mix.
Shape into six 3½-inch cakes, then refrigerate 1 hour or as long as overnight.
Gently the avocadoes, onion, tomato, cilantro, lime juice, olive oil, salt, and pepper together in a medium bowl. Let sit at room temperature until ready to serve.
Crack the eggs into individual small cups or ramekins.
Bring a pot of water to a boil. Add the vinegar and salt, then reduce to simmer.
Use a spoon to stir the water so it is spinning around in a circle. 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 the eggs with a slotted spoon and place on a plate lined with paper towels.
Spray oil in a large cast-iron pan over medium-high heat. Cook the 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, and enjoy!
