Chicken & Waffles Recipe

Mix and form

In a large bowl, gently combine lump crab meat, panko, mayonnaise, Dijon mustard, egg, chopped green onions, lemon juice, Worcestershire, Old Bay, salt, and black pepper. Mix just until combined, taking care not to break up the lumps of crab. Taste a small pinch of the mixture and adjust seasoning if desired. Portion the mixture into 8 equal patties (about 1.5–2 oz each), pressing gently to form compact cakes. Refrigerate on a tray for 15–20 minutes to firm up.

Pan-fry

Heat a large skillet over medium heat and add butter and oil. When butter foams and oil shimmers, add crab cakes (work in batches if necessary) and cook 3–4 minutes per side or until golden brown and heated through. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining cakes.

Prepare batter

Preheat your waffle iron according to manufacturer instructions. In a bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, melted butter, egg yolks (reserve whites), and vanilla. Pour the wet ingredients into the dry and stir until just combined. In a clean bowl, beat the egg whites to soft peaks, then fold them gently into the batter to keep waffles light and airy.

Cook waffles

Brush or spray the waffle iron lightly with oil. Pour the recommended amount of batter into the hot iron and cook until deep golden and crisp (time will vary by iron, typically 3–5 minutes). Transfer finished waffles to a warm oven to keep crisp while you cook the rest.

In a small saucepan over low heat, combine maple syrup, orange marmalade, butter, and lemon juice. Stir until butter melts and mixture is slightly reduced and jammy, about 4–6 minutes. Remove from heat and keep warm. This will be spread on waffles and used to glaze bacon if desired.

Cook bacon

Preheat oven to 400°F (200°C). On a foil-lined baking sheet, arrange bacon in a single layer. Bake 12–18 minutes, depending on thickness and desired crispness. Transfer bacon to a paper-towel lined plate to drain. For extra flavor, while bacon is still warm, brush lightly with 1–2 tbsp maple jam to glaze (optional).

Make sriracha-maple drizzle

In a small bowl, whisk together Sriracha and 2 tbsp maple syrup until smooth. Taste and adjust heat or sweetness as desired. Reserve for finishing the plate.

Fill a wide shallow saucepan with about 3 inches (8 cups) of water and bring to a gentle simmer. Add vinegar and a pinch of salt. Reduce heat so water is barely simmering and create a gentle whirlpool with a spoon. Crack one egg into a small ramekin, then gently slide the egg into the center of the whirlpool. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs. Keep warm in a shallow pan of warm water if serving immediately.

Place one Belgian waffle on each plate. Spoon 1–2 tablespoons of the warm maple jam over the waffle. Top each waffle with 2 crab cakes (or 1 large if you formed bigger cakes). Place 1–2 slices of glazed bacon over or beside the crab cakes. Gently set a poached egg on top of the crab cakes. Drizzle 1–2 teaspoons of the sriracha-maple mixture over the egg and bacon (more if you like heat). Garnish with chopped chives or parsley, a lemon wedge, and a grind of black pepper. Serve immediately.