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.

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.