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Gourmet Food WorldRecipesSeafood RecipesCrab Cakes with Poached Eggs Recipe
Crab Cakes with Poached Eggs Recipe

Crab Cakes with Poached Eggs Recipe

by Gourmet Food World
These large and meaty crab cakes are stuffed with Jumbo lump crab meat, mixed with a special mustard-mayo sauce, with a special boost of flavor with paprika and parsley. The fresh avocado and tomato salad adds freshness, while the perfectly-poached eggs makes this a brunch powerhouse.

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings

Crab Cakes with Poached Eggs Recipe Instructions

For the Crab Cakes
  • 12 oz of Super or Jumbo Lump crab meat
  • 1/3 cup of Italian breadcrumbs
  • 1 egg
  • 3 tsp. of fresh chopped parsley
  • 1 tbsp. of mayonnaise
  • 1 tsp. of honey mustard
  • 1/8 tsp. of paprika
  • Salt and pepper
  • 2 tbsp. butter

For the Salad
  • 2 avocados
  • 1 large red tomato
  • 2 ears of corn
  • 1 tbsp. chopped fresh cilantro
  • 1 tsp. fresh lime juice
  • Salt and pepper
  • 8 oz bag of baby mixed greens

For the Poached Eggs
  • 4 eggs
  • 2 tbsp. of white vinegar

For the Remoulade
  • ¼ cup of mayonnaise
  • ¼ cup of ketchup
  • 1/8 cup of Dijon mustard
  • Squeeze of fresh lemon juice

  1. Make the remoulade sauce by mixing all ingredients together in a bowl with a whisk. Cover and set aside in the refrigerator.
  2. Preheat your oven to 175 degrees Fahrenheit.
  3. In a bowl, mix by hand the crab meat with all the ingredients except for the 2 tablespoons of butter. Separate the crab cake mixtures into 4 portions and make 4 crab cake patties.
  4. Bring a non-stick sauté pan to medium heat. Melt the butter, and then cook the crab cakes on each side until lightly browned, approximately 3 minutes a side. Remove from heat and place in the oven to keep warm.
  5. Remove the corn husks and grill on all sides until the corn begins to slightly char. Set aside and cool. Once cool, remove the corn from the cob with a sharp knife. Place the kernels into a bowl.
  6. Chop the tomato into small squares and add the tomato to the bowl with the corn kernels.
  7. Slice the avocado in half, remove the seed, and with a pairing knife slice the avocado to make small squares without puncturing the skin of the avocado. Using a large spoon, run the spoon along the edges of the avocado skin to remove out the avocado fruit. Add the avocado squares to the bowl with the tomato and corn. Add the fresh chopped cilantro and lime juice and stir. Crack some fresh salt and pepper to taste.
  8. Bring a sauce pot filled with 2/3 of water and 2 tablespoons of white vinegar to a boil. Then crack the eggs into the pot and move the heat on the pot to medium. Boil for 3-4 minutes. The egg yolks should still be runny when opened.
  9. To serve, lace a small bed of mixed greens on the plate. Place a crab cake on top of the bed of greens, then carefully with a spoon place the tomato, avocado and corn salad on top of the crab cake, kept flat on top. Then place the poached egg and drizzle with the remoulade sauce.

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