Crab Cake Eggs Benedict with Avocado Relish Recipe

These lighter crab cakes benedict are topped with a fresh avocado relish and a perfectly poached egg — a satisfying, health-conscious option for breakfast, brunch, or lunch.

Crab Cakes Benedict with Avocado Relish

Traditional Eggs Benedict rely on Hollandaise sauce, which adds richness but also extra calories. I prefer to leave the Hollandaise off and let the silky egg yolk combine with a bright avocado relish for flavor and texture. The result is indulgent-tasting but lighter than the classic version. These crab cakes are best when made at least an hour ahead — chilling helps them hold together while cooking. If you’re new to poaching eggs, the method is straightforward and well worth the effort; poached eggs add an elegant finish and creamy yolk to each serving.

Why this recipe works

This recipe balances lean protein from lump crabmeat with healthy fats from avocado and olive oil. Using a small amount of nonfat Greek yogurt in the crab cakes replaces heavier binders while keeping them moist. A touch of lime, fresh herbs, and a dash of hot sauce brighten the flavors, and a quick pan sear gives the cakes a golden exterior without deep frying. It’s an ideal dish when you want something special that’s still nutritious.

Ingredients

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 or hot sauce, to taste

Avocado Relish

• 8 oz (about 2 small) ripe Hass avocados, diced
• 1/4 cup finely chopped red onion
• 1 small tomato, seeded and diced
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon kosher salt and freshly ground black pepper, to taste

Poached Eggs

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

Instructions

Make the crab cakes

1. Place the picked-over crabmeat in a medium mixing bowl, checking for shells and separating large lumps gently so the meat remains chunky.
2. In a small bowl, whisk together Greek yogurt, beaten eggs, panko, lime juice, cilantro, chives, cumin, and hot sauce until evenly combined.
3. Gently fold the yogurt mixture into the crabmeat, taking care not to overwork it — you want the crab lumps to remain intact for texture.
4. Shape the mixture into six cakes, about 3½ inches each, and refrigerate for at least 1 hour or up to overnight. Chilling helps them hold together when cooking.

Prepare the avocado relish

1. Combine diced avocado, red onion, seeded tomato, chopped cilantro, lime juice, olive oil, salt, and pepper in a medium bowl.
2. Toss gently so the avocado stays mostly intact. Let the relish sit at room temperature until ready to serve to allow flavors to meld.

Poach the eggs

1. Crack each egg into its own small cup or ramekin to make sliding them into the water easier.
2. Bring a pot of water to a boil, add the vinegar and salt, then reduce to a gentle simmer.
3. Stir the water gently to create a slight whirlpool — this helps the egg white wrap around the yolk and produce a neat shape.
4. Carefully slip eggs into the center of the simmering water, one at a time. Cook for about 2 minutes, then turn off the heat and cover the pot. Let the eggs sit for 2 more minutes for tender whites and runny yolks.
5. Use a slotted spoon to lift the eggs onto a paper towel–lined plate to drain briefly.

Cook and assemble

1. Heat a large cast iron or nonstick skillet over medium-high heat and lightly spray or brush with oil.
2. Cook the chilled crab cakes 4–5 minutes per side, until heated through and lightly browned. Transfer one cake to each of six plates.
3. Stir the avocado relish gently, then spoon a generous heap over each crab cake.
4. Top each with a warm poached egg and garnish with chopped cilantro. Serve immediately so the yolk flows over the cake and relish.

Tips and variations

• Make the crab cakes the night before and refrigerate to save time on the day you plan to serve them.
• If you prefer firmer poached eggs, increase the initial simmer time by 30–60 seconds, or adjust based on your preference.
• Swap plain Greek yogurt for a tablespoon of light mayonnaise if you want a slightly richer cake, but this will increase calories.
• To keep the recipe gluten-free, use certified gluten-free panko breadcrumbs or crushed gluten-free crackers.

Notes

This recipe was adapted from a version created by Diane Henderiks, RD. The combination of jumbo lump crab, bright herbs, and avocado creates a restaurant-quality dish you can make at home, perfect for special weekend breakfasts or a leisurely brunch.

Nutrition

Per serving (one crab cake with egg): approximately 231 calories, 24 g protein, 5.5 g carbohydrates, 13 g fat, 3 g fiber. Exact nutrition will vary by ingredient brands and portion sizes.