Eggs Splendidict Recipe

Make the crab mixture

In a medium bowl, gently combine the lump crabmeat, panko, mayonnaise, beaten egg, Dijon, lemon juice, Worcestershire, chopped green onion, parsley, 1/2 tsp Old Bay, 1/4 tsp salt and 1/8 tsp pepper. Fold carefully so crab lumps remain intact; do not overmix.

Form cakes

Divide the mixture into four equal portions and shape each into a compact 2.5–3-inch diameter puck, about 3/4-inch thick. Place on a plate and chill in the refrigerator for 15–20 minutes to set (this helps them hold when cooking).

Pan-fry crabcakes

Heat a large nonstick skillet over medium heat and add 2 tablespoons butter or oil. When hot and shimmering, add the chilled crabcakes and cook 3–4 minutes per side until golden brown and heated through. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while you prepare the eggs and hollandaise.

Toast muffins

Split the English muffins and lightly butter the cut sides. Toast in a skillet or under a broiler until golden and crisp. Keep warm.

Poach eggs

Bring 2 liters of water to a gentle simmer in a wide shallow saucepan. Stir in 1 tablespoon white vinegar. Crack eggs one at a time into small cups. Create a gentle whirlpool in the water with a spoon and slip each egg in near the center (work in batches if needed to avoid crowding). Poach 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer. Use a slotted spoon to lift eggs and briefly transfer to a bowl of ice water to stop cooking for 10–15 seconds, then gently blot on paper towels.

Prepare a double boiler

Set a heatproof bowl over a saucepan of barely simmering water (water should not touch the bowl). Off heat, whisk 3 egg yolks with 1 tablespoon lemon juice until slightly thickened and pale, about 30 seconds.

Emulsify with butter

Return the bowl to the barely simmering water and whisk continuously while slowly drizzling in the hot melted butter (6 tablespoons) in a thin stream. Continue whisking until sauce is thick, glossy and coats the back of a spoon, 3–5 minutes. If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. Remove from heat and whisk in a pinch of cayenne or a few drops of hot sauce and 1/4 tsp salt. Keep the hollandaise warm by covering and placing the bowl in a warm spot (do not let it get too hot or the eggs will scramble).

Place two toasted English muffin halves on each plate. Top each half with a warm crabcake. Set a poached egg on top of each crabcake.

Ladle about 2–3 tablespoons hollandaise over each egg (adjust to taste). Sprinkle a light dusting of Old Bay (about 1/8–1/4 tsp per plate) over the hollandaise and finish with a pinch of chopped parsley. Serve immediately with lemon wedges on the side.