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© Meredith Corporation. All rights reserved. Used with permission.
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°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.