This recipe for Eggs over Crabby (Crab Cakes) takes Eggs Benedict to a whole new level.
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I got this idea from our friends Mike and Regina who were just visiting. I had made them crab cakes for dinner. There were some leftovers so Mike suggested that we have them for breakfast with some eggs.
There were so good I’ve made them several times since then. This is really a great dish for breakfast, brunch, lunch or dinner.
I think it is special enough to serve to guests or on special occasions such as Easter, Valentine’s Day…
Eggs Over Crabby
Yields: 6-8 cakes
1 8 oz. package of lump crab meat, drained (please make sure you use REAL crab meat, imitation crab contains gluten)
1/2 cup of Gluten Free Bread crumbs (store-bought or homemade)
1 large egg, beaten
1/4 cup sun dried tomatoes, finely sliced
1/4 cup shredded carrots
1 Tablespoon capers
2 Tablespoons Dijon mustard
3 Tablespoons mayonaise, plus more, as needed
1 Tablespoon lemon juice
1 Tablespoon lemon zest
2 tablespoons fresh parsley plus more for garnish
1/2 teaspoon kosher salt
1/2 black pepper
3 tablespoons olive oil
coconut oil spray
Using a fork, flake the crab into a medium bowl. Add the egg, sun dried tomatoes, carrots, capers, parsley, 1/2 of bread crumbs, mustard, maynaise, lemon juice, lemon zest, salt and pepper. Mix gently until just combined.
Use ice cream scoop to form 6-8 patties. Carefully coat the patties in the remaining bread crumbs and refrigerate for 1 hour.
In a large nonstick skillet, heat the oil over medium heat. Add the patties and cook until golden and crispy, about 4 to 6 minutes each side. Drain on paper towels.
Heat 1 Tablespoon oil in large skillet. Spray round cookie cutter with coconut oil spray. Place cookie cutter on skillet. Break egg inside of cookie cutter. Season egg with salt and pepper. Top skillet with lid and cook 2-3 minutes. Repeat until all eggs are cooked.
To assemble, top crab cake with egg. Garnish with parsley.
Tonight I served it with steamed broccoli and a simple arugula salad with Green Goddess dressing.
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