Recipe Image

Crab Cake Egg Stacks

  • 30 m
  • 40 m
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

    • 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)

Directions

  • 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.
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