@everydaywithbelinda: Sunday brunch just got a coastal upgrade! 🦀 Golden, crispy lump crab cake layered with roasted tomato, creamy avocado and a perfectly poached egg, finished with a light lemon-herb drizzle. Restaurant-worthy brunch without leaving your kitchen! Approx. 440 CALORIES • 36g PROTEIN Ingredients — 1 Serving For the Crab Cake: 4 oz lump crab meat, drained 1 tbsp panko breadcrumbs 1 tbsp beaten egg 1 tsp Dijon mustard ½ tsp Worcestershire sauce ½ tsp Old Bay seasoning 1 tsp fresh lemon juice Black pepper to taste 1 tsp olive oil for cooking For the Breakfast Stack: 1 large egg 2 slices fresh tomato ¼ avocado, sliced 1 tsp fresh chopped chives Lemon-Herb Drizzle: 2 tbsp plain dairy-free yogurt 1 tsp fresh lemon juice ½ tsp Dijon mustard Pinch of garlic powder Fresh chopped dill or parsley Directions: Prepare the crab cake: Gently combine crab meat, panko, beaten egg, Dijon, Worcestershire, Old Bay, lemon juice and pepper. Form into one thick crab cake. Refrigerate for 10–15 minutes to help it hold together. Cook until golden: Heat olive oil in a skillet over medium heat. Cook crab cake for approximately 3–4 minutes per side until golden, heated through and cooked safely. Roast the tomatoes: Lightly season tomato slices and sear in a skillet until slightly caramelized. Poach the egg: Bring water to a gentle simmer. Crack egg into a small bowl, slide into water and cook approximately 3–4 minutes for a soft yolk. Make the drizzle: Whisk together dairy-free yogurt, lemon juice, Dijon, garlic powder and fresh herbs. Build your stack: Layer roasted tomato, crispy crab cake, avocado and poached egg. Finish with a light lemon-herb drizzle, fresh chives and cracked black pepper. Would you order this at your favorite brunch spot? 🦀 Save this recipe for your next Sunday brunch and follow Everyday With Belinda for more creative breakfast ideas! #SundayBrunch #CrabCakeRecipe #BrunchIdeas #HighProteinBreakfast #EasyBrunchRecipes

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