Krabbkakor Benedict med Avocadoröra

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