Kodiak Recipe
poached eggs, AK red king crab cakes, toasted english muffin, housemade hollandaise, green onion
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Ingredients
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Eggs
Crab Cakes
Hollandaise Sauce
Assembly
Method
Eggs
- 1
Poach the Eggs
Fill a medium saucepan with water and add white vinegar. Bring to a gentle simmer over medium heat. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach the eggs for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside.
Crab Cakes
- 2
Prepare the Crab Cakes
In a large bowl, combine king crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, chopped green onion, 1 egg, salt, and pepper. Mix gently until well combined. Form the mixture into patties (about 4-6).
- 3
Cook the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side until golden brown and crispy. Remove from the skillet and set aside.
Hollandaise Sauce
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method). Whisk continuously until the mixture thickens. Gradually whisk in melted butter until the sauce is smooth and creamy. Season with salt and a pinch of cayenne pepper.