1 pound Lump Crab Meat
2 Slices White Bread, crusts removed and processed in blender
1 Egg, Beaten
1 Tbsp. Light Mayo
1 tsp. Old Bay Seasoning
1 tsp Worcestershire Sauce
1 tsp. Dijon Mustard
1 Tbsp. Dried Parsley, or you could use fresh
2 tsp. Lemon Juice
1 stem green onion, green parts only
Butter, for frying
Alright, all you have to do is combine all of the ingredients except the crab.
Then fold in the crab.
Chill for 1 hour or overnight so the cakes are easier to form.
Heat up a few tablespoons of butter in a pan.
Form 6 cakes about the size of an english muffin.
Fry in the butter for 4 or 5 minutes on each side, until the cakes are heated through and golden brown.
Ok, now on to the poached eggs:
Heat up 1 1/2 inches of water in a pan until the water is just starting to form little bubbles on the bottom. Add 1 Tablespoon of vinegar to the water. Scrape the bubbles off the bottom of the pan so it doesn't make permanent indentations in your poached eggs. Crack each egg into a custard dish and gently slide the eggs into the water. Once all eggs are in, cook for 4.5 minutes, and remove them with a slotted spoon in the same order that you put them in. Move to a paper towel and drain.
Then Toast an english muffin and top each half with a crab cake.
and top that with a poached egg. Then the final step is to top the whole thing with hollandaise sauce ( I use store-bought) and a dash of paprika for color.
I serve these with Roasted Asparagus, which is the Perfect side! All you do is trim the asparagus, drizzle it with olive oil, salt and pepper.
Roast it on a foil lined baking sheet at 425 degrees for 20 minutes. YUM!
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