Eggs Chesapeake Recipe

Make crabcake mixture

In a medium bowl gently combine jumbo lump crabmeat, panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay, Worcestershire sauce, chopped parsley, egg, lemon juice, salt, and black pepper. Fold gently to keep lumps of crab intact; avoid overworking.

Form patties

Divide mixture into two even portions and shape into 2 crabcakes about 3 inches in diameter and 1 inch thick. Press lightly so they hold together.

Cook crabcakes

Heat a large skillet over medium heat and add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. When foam subsides and butter is sizzling, add crabcakes. Cook 3–4 minutes per side until golden brown and cooked through (internal temp ~145°F/63°C). Transfer to a warm oven (200°F/95°C) or plate and tent with foil to keep warm while you finish other components.

Prepare butter

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until just melted. Keep warm but do not let it boil.

Make sabayon

In a heatproof bowl (or the top of a double boiler) whisk together 3 egg yolks, 1 tablespoon lemon juice, 1/4 teaspoon Dijon mustard, a pinch of cayenne, and 1/8 teaspoon salt. Place bowl over barely simmering water (water should not touch the bowl). Whisk constantly until mixture thickens and becomes pale and ribbon-like, about 3–5 minutes.

Finish hollandaise

Remove bowl from heat. Very slowly drizzle the warm melted butter into the yolk mixture while whisking vigorously to emulsify (start drop by drop, then in a thin stream). Continue until sauce is smooth and thick. Taste and adjust with additional lemon or salt if needed. Keep warm in a thermos or over very low warm water (do not reheat directly or it may split).

Par-cook potatoes

Place diced potatoes in a medium pot, cover with cold salted water, bring to a boil, and simmer for 6–8 minutes until just tender when pierced with a knife but not falling apart. Drain well and let steam-dry for 2 minutes.

Sauté vegetables and potatoes

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Add diced onion and bell pepper and sauté 2–3 minutes until softened. Add par-cooked potatoes, paprika, garlic powder, salt, and black pepper. Press potatoes into the pan and let them cook undisturbed 3–4 minutes to develop a golden crust, then stir/turn and cook another 3–4 minutes until golden and crisp around edges. Taste and adjust seasoning. Stir in chopped parsley just before serving.

Prepare poaching water

Fill a medium saucepan with 2 liters of water, add 1 tablespoon white vinegar and 1/4 teaspoon salt, and bring to a gentle simmer (small bubbles, not a rolling boil). Create a gentle whirlpool with a spoon.

Poach eggs

Crack each egg into a small bowl or ramekin. Gently slide one egg at a time into the simmering water near the center of the whirlpool. Poach for 3–3½ minutes for runny yolks (cook longer for firmer yolks). Use a slotted spoon to lift the eggs, briefly blot on a paper towel to remove excess water, and keep warm on a plate in a low oven (200°F/95°C) while finishing plate assembly.

On each plate place a generous portion of home fries to one side. Place the warm crabcake next to the potatoes. Gently set two poached eggs on top of the crabcake (one per crabcake if serving two plates) or both on one cake if plating family-style.

Spoon 2–3 tablespoons of hollandaise sauce over the eggs and crabcake. Garnish with a sprinkle of chopped parsley and a lemon wedge. Serve immediately while hollandaise and eggs are warm.