Crab Cakes Benedict with Avocado Relish

Instructions

1. Place crab meat in medium mixing bowl.
2. In small mixing bowl, whisk together remaining ingredients
3. Add yogurt mixture to crab meat and gently combine, do not over mix.
4. Shape into 6 – 3 1/2 inch cakes, refrigerate 1 hour or as long as overnight.
5. Gently combine all ingredients together in a medium bowl. Let sit at room temperature until ready to serve.
6. Crack eggs into individual small cups or ramekins.
7. Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
8. Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.
9. Carefully drop eggs one at a time into the center of the pot.
10. Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
11. Gently remove eggs with a slotted spoon and place on plate lined with paper towels.
12. Spray oil in a large cast iron pan over medium-high heat.
13. Cook crab cakes for 4 to 5 minutes on each side until heated through and lightly browned. Place one cake on each of 6 plates.
14. Gently stir Avocado Relish and place heaping pile on each crab cake.
15. Top with a poached egg and garnish with cilantro.