Healthy Crab Cakes Benedict

INGREDIENTS

Crab Cakes:

2 cans crab (each can weighing 6oz wet, 4.25 oz dry)

1 clove garlic, minced

1/4 cup finely chopped onion

2 eggs

1/4 cup mayonnaise

1 tsp dijon

1 tbsp lemon juice

1 tbsp chopped cilantro or parsley

1/2 tsp salt

1/2 tsp pepper

1/2 cup crushed crackers (or breadcrumbs) I used almond flour crackers and pulsed them in my food processor until fine.

2 tbsp avocado oil or olive oil for cooking.

Hollandaise Sauce:

1 cup plain greek yogurt

4 egg yolks

1 tsp white wine vinegar

1.5 tsp dijon mustard

1/2 tsp honey

1 tsp lemon juice

1/4 tsp salt

Toppings:

2 eggs for poaching

Avocado for serving

PREPARATION

In a large bowl, mix together all crab cake ingredients, crab through crackers, until very well combined. You should be able to form into patties.

With about 1/3 cup mixture, form into patties.

Heat large skillet on stove with oil. Once hot, place patties in and cook for 3-4 minutes on each side or until golden brown. Flip and do the same on the other side. Remove from heat once cooked.

While cooking, prepare the hollandaise and poached eggs.

Heat 2 inches of water in pan and once hot (not rapid boil), add glass bowl to top, creating a double boiler.

Whisk together greek yogurt and egg yolks. Add in vinegar, dijon, honey, lemon juice, and salt and whisk often for 15 minutes. Turn off heat, mixture should thicken.

Poach eggs.

Assemble! Add poached eggs to top of crab cakes, then drizzle hollandaise sauce on top. Add avocado on side. Enjoy!