Ingredients

• 1 tablespoon butter
• 3/4 cup nonfat buttermilk, divided
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• Pinch of chili powder
• 1 large egg, lightly beaten
• 1 tablespoon lemon juice
• 1 tbsp. plain nonfat Greek yogurt
• 1 tbsp. lemon juice
• 5 eggs (1 for the crab cakes and 4 additional)
• 2 tbsp. minced onion
• 1 tsp Dijon mustard
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 (6 oz) cans crab meat
• 1/3 cup almond flour
• 1 tbsp. extra virgin olive oil
• 2 whole wheat English muffins
• 1/2 avocado, mashed

Instructions

1. To prepare the hollandaise sauce, melt 1 tbsp. of butter in a small saucepan and set aside. In a medium saucepan,whisk together 1/4 cup buttermilk, cornstarch, salt and chili powder until smooth. Whisk in egg and remaining buttermilk.
2. Place the saucepan over low to medium heat and cook the sauce, stirring constantly until it comes to a simmer. Whisk for 15 seconds, then remove pan from heat and whisk in lemon juice and melted butter. Set sauce aside until ready to serve.
3. To prepare the crab cakes, mix together the Greek yogurt, lemon juice, egg, onion, mustard, pepper and salt. Fold in the crab meat and almond flour. Cover and chill for at least 30 minutes.
4. Form the crab mixture into 4 patties. Heat 1 tbsp. extra virgin olive oil in a large saucepan over medium heat. Heat crab cakes in pan until golden, about 4 minutes on each side.
5. Toast the 2 English muffins and spread with mashed avocado. Place one crab cake on each muffin half.
6. To prepare the poached eggs, fill a wide saucepan with water and bring to a boil. Crack one egg into a small bowl and gently slide it into the boiling water. Allow to simmer until the egg white is opaque and the egg holds its shape, about 3-4 minutes. Remove with a slotted spoon and place over one of the English muffin halves. Repeat with the remaining 3 eggs.
7. Top all 4 patties with a generous helping of hollandaise sauce and enjoy!