Combine eggs with flavorsome crab and enjoy this wonderful breakfast. Make your day start with a meal fit for a king.
454g/1 pound canned lump crabmeat
1 tbsp mayonnaise
5 tbsp powdered Parmesan cheese (or 2 tbsp coconut flour if dairy-free)
2 large eggs
2 tsp seafood seasoning
2 tbsp lard or coconut oil, for frying poached eggs
8 large eggs
½ cup Hollandaise, for serving
- In a large mixing bowl, combine all of the ingredients except the lard until well combined. In a large skillet over medium-high heat, melt the lard. Place 2-tbsp dollops of the crab mixture in the pan with a spoon to make 8 minicakes. Cook for 2 minutes, then flip each crab cake and cook for another minute, or until golden brown on the other side.
- Fill a large saucepan halfway with water (about 4 inches). Bring to a boil. Swirl the water in one direction and crack in the eggs gently. Poach the eggs until thewhites are just set but the yolks are soft and runny. If necessary, poach in two batches to avoid overcrowding.
- To serve, arrange two crab cakes on each plate, then top each with a poached egg and a drizzle of hollandaise.
- Refrigerate the crab cakes and poached eggs separately in airtight containers for up to 3 days. Refrigerate the hollandaise in a covered jar for up to 5 days. Reheat the crab cakes in a greased skillet over medium heat for a minute or two on each side, or until heated through.
Reheat the poached eggs for 1 minute in a pot of simmering water, or until warmed through.
4 servings per container
- Amount Per ServingCalories192
- % Daily Value *
- Total Fat
- Saturated Fat 6.8g 34%
- Sodium 145mg 7%
- Total Carbohydrate
- Sugars 13.9g
- Protein 3.8g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.