Ingredients

Crab Cakes:

• 2 cans crab (each can weighing 6oz wet, 4.25 oz dry)
• 1 clove garlic, minced
• 1/4 cup finely chopped onion
• 2 eggs
• 1/4 cup mayonnaise
• 1 tsp dijon
• 1 tbsp lemon juice
• 1 tbsp chopped cilantro or parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup crushed crackers (or breadcrumbs) I used almond flour crackers and pulsed them in my food processor until fine.
• 2 tbsp avocado oil or olive oil for cooking.

Hollandaise

• 1 cup plain greek yogurt
• 4 egg yolks
• 1 tsp white wine vinegar
• 1.5 tsp dijon mustard
• 1/2 tsp honey
• 1 tsp lemon juice
• 1/4 tsp salt

Toppings:

• 2 eggs for poaching
• Avocado for serving