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Ingredients
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Crab Cakes
Hollandaise Sauce
Poached Eggs & Assembly
Method
Crab Cakes
- 1
Mix
In a medium bowl, gently flake the lump crab meat with a fork to remove any shells. Add mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, finely chopped shallot, chopped parsley, panko breadcrumbs, the egg, 1/2 tsp salt and 1/4 tsp black pepper. Fold gently until combined, taking care not to break up the crab pieces.
- 2
Form
Divide the mixture into 6 equal portions and shape each into a 3-inch round patty about 3/4-inch thick. Place patties on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold together when frying).
- 3
Pan-fry
Heat a large skillet over medium heat and add 2 tbs butter and 1 tbs olive oil. When butter is foaming, add crab cakes (do not overcrowd; work in batches if necessary). Cook 3–4 minutes per side until golden brown and heated through, flipping carefully with a spatula. Transfer to a warm oven (200°F / 95°C) or a plate tented with foil to keep warm while you make hollandaise and poach eggs.
Hollandaise Sauce
- 4
Set up double boiler
Fill a saucepan with 1–2 inches of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl (stainless steel or glass) over the pan so the bottom of the bowl does not touch the water.
- 5
- 6
Emulsify
Slowly drizzle the hot melted butter into the yolks while whisking vigorously. Begin drop by drop, then in a thin steady stream as the mixture emulsifies. Continue until all the butter is incorporated and the sauce is thick and glossy. Remove from heat, whisk in 1/4 tsp salt and 1/8 tsp cayenne or a few drops of hot sauce, and taste — adjust lemon or salt if needed. Keep warm over a bowl of warm water off the heat or in a thermos; do not let it overheat or it will separate.
Poached Eggs & Assembly
- 7
Prepare water
Bring a deep sauté pan or shallow saucepan of water to a gentle simmer (not a rolling boil). Add 2 tbs white wine vinegar and 1 tsp salt. Lower the heat so the surface is just moving in small ripples.
- 8
Poach eggs
Crack one egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon, then gently slip the egg into the center. Poach for 3–3.5 minutes for a runny yolk, or 4 minutes for slightly more set yolk. Remove with a slotted spoon, drain on paper towel, and keep warm. Repeat with remaining eggs (poach in batches if necessary).
- 9
Toast muffins & finish
Split and toast the English muffins. Butter lightly with 2 tbs unsalted butter. Place two toasted muffin halves on each plate. Top each muffin half with a warm crab cake, then a poached egg. Spoon 2–3 tbs of warm hollandaise over each egg. Garnish with a sprinkle of chopped chives and a grind of black pepper. Serve immediately with lemon wedges on the side for squeezing over crab cakes if desired.