Crab Cake Egg Stacks
In a medium bowl combine crabmeat, zucchini, egg whites and yogurt. Stir in panko, chili powder, black pepper and crushed red pepper.Advertisement
Form mixture into five 1/2-inch-thick patties (about 1/3 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 degrees F), turning once halfway through cooking time. Reduce heat as needed to prevent the patties from overbrowning.
Meanwhile, for avocado topper, in a small bowl stir together avocado, chutney and lemon juice.
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.
2 lean protein, 1 fat, 1 fruit