This is from Chrissy Teigen’s ‘Cravings’ cookbook, that is my favorite cookbook! Every dish I’ve made from this book is deeeeelicious. This is one of the first of her recipes we tried. Although this is a brunch recipe, its fancy enough for dinner! Which is what we did, and it felt like a healthy, light meal.
Crabcakes were very easy to make, the only pain was frying them. Will try cooking them on our sandwich press grill next time, or even baking them instead.
Serves 4
Prep time: 30 mins
Total time: 1 hour 30mins
For the Fake Hollandaise
- ½ cup mayo
- ¼ cup Sriracha
- 1 teaspoon minced garlic
- ¼ teaspoon salt
For the Crab Cakes
- 1 large egg
- 2 tablespoons mayo
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon Sriracha
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons minced chives
- ¾ pound lump crabmeat, picked over
- ⅓ fine fresh breadcrumbs
- ½ cup canola oil
For the Eggs
- 2 cups baby arugula or mesclun mix
- 1 small avocado, sliced
- ½ teaspoon distilled white vinegar or lemon juice
- 4 eggs
- Freshly ground black pepper
Make the Fake Hollandaise
In a bowl, stir together the mayonnaise, Sriracha, garlic and salt until combined. Refrigerate until ready to use.
Make the Crab Cakes
In a bowl, whisk together the egg, mayo, mustard, Sriracha, Worcestershire, salt, pepper, and chives. Add the crabmeat and bread crumbs and gently fold, trying not to break up the crab. (It’s just a little bit of bread crumb to hold the cakes together, not a filler!) Form into 4 crab cakes, arrange them on a plate, cover, and refrigerate for 1 hour.
In a large skillet, heat the oil over medium-high heat. When the oil is simmering-hot, gently lay the crabcakes in the oil and fry until golden on the underside, 4 minutes. Gently flip and fry an additional 4 minutes. Drain on paper towels and cover with foil to keep warm.
Poach the Eggs
Bring a large skillet of water to a simmer over high heat.
Divide the arugula and avocado among four plates and top each plate with a crab cake. Cover with foil to keep warm.
Add vinegar to the simmering water. Crack the eggs into individual small bowls and slip the eggs into the simmering water, remove the pan from the heat, cover, and let cook until the whites are solid, 3 to 4 minutes.
Using a slotted spoon, drain the eggs from the water and top each crab cake with an egg. Spoon some fake hollandaise sauce over each egg, season with pepper, and serve right away.
