Crab Cake Egg Stacks Recipe
Recipe By EatingWell
Topped with avocado, mango chutney, a poached egg, and a dash of hot sauce, these crab cakes will have you begging for more.
4.7
30 Rating -
Rate
20minstotal
20m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Crab Cake Egg Stacks Recipe
- 1.20 ounce 1 pouch refrigerated lump crabmeat, rinsed, drained and flaked
- 1/5 cup Shredded Zucchini
- 0.40 Egg whites
- 0.40 tablespoon Plain fat free greek yogurt
- 0.60 tablespoon Whole wheat panko
- 1/10 teaspoon Chili powder
- 1/20 teaspoon Ground black pepper
- 1/20 teaspoon Crushed Red Pepper
- As required Nonstick Cooking Spray
- 1/5 Avocado, halved, seeded, peeled and chopped
- 0.40 tablespoon Mango Chutney
- 1/5 teaspoon Lemon juice
- 1 Eggs, poached
- As required Bottled hot pepper sauce
Nutrition
value
value
173
calories per serving
8 g Fat17 g Protein8 g Carbs2 g FiberOther
Current Totals
- Fat8g
- Protein17g
- Carbs8g
- Fiber2g
MacroNutrients
- Carbs8g
- Protein17g
- Fiber2g
Fats
- Fat8g
Vitamins & Minerals
- Calcium83mg
- Iron2mg
- Vitamin A42mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B964mcg
- Vitamin B121mcg
- Vitamin C13mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium32mg
- Manganese< 1mg
- Phosphorus235mg
- Selenium43mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell