Crab Cake Egg Stacks

Crab Cake Egg Stacks

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From: Diabetic Living Magazine

Topped with avocado, mango chutney, a poached egg, and a dash of hot sauce, these crab cakes will have you begging for more.

Ingredients 5 servings

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Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • 1 6-ounce pouch refrigerated lump crabmeat, rinsed, drained and flaked
  • 1 cup shredded zucchini
  • 2 egg whites
  • 2 tablespoons plain fat-free Greek yogurt
  • 3 tablespoons whole-wheat panko (Japanese-style bread crumbs)
  • ½ teaspoon chili powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Nonstick cooking spray
  • 1 avocado, halved, seeded, peeled and chopped
  • 2 tablespoons mango chutney
  • 1 teaspoon lemon juice
  • 5 eggs, poached (see Tip)
  • Bottled hot pepper sauce
  • ¼ cup snipped fresh cilantro (optional)


  • Prep

  • Ready In

  1. In a medium bowl combine crabmeat, zucchini, egg whites and yogurt. Stir in panko, chili powder, black pepper and crushed red pepper.
  2. Form mixture into five ½-inch-thick patties (about ⅓ cup crab mixture per patty). Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add patties to hot skillet; cook about 10 minutes or until lightly browned (160°F), turning once halfway through cooking time. Reduce heat as needed to prevent the patties from overbrowning.
  3. Meanwhile, for avocado topper, in a small bowl stir together avocado, chutney and lemon juice.
  4. Serve each crab cake topped with a poached egg. Spoon avocado topper over all. Sprinkle each serving with 1 or 2 dashes of hot pepper sauce. If desired, garnish with snipped fresh cilantro.
  • Tip: To poach eggs, fill an extra-large skillet half full of water; add 1 tablespoon vinegar. Bring the vinegar mixture to boiling; reduce heat to simmering. Break 1 egg into a cup and slip egg into the simmering water. Repeat with four more eggs, allowing each egg an equal amount of space in the vinegar mixture. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from vinegar mixture.

Nutrition information

  • Serving size: 1 crab cake, 1 egg and about 2½ tablespoons avocado topper
  • Per serving: 193 calories; 9 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 16 g protein; 231 mg cholesterol; 5 g sugars; 310 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 2 lean protein, 1 fat, 1 fruit

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