Eggs Chesapeake Recipe

Prepare the Crab Cake Mixture

In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, bread crumbs, egg, salt, and black pepper. Mix gently until all ingredients are well combined.

Shape the Crab Cakes

Form the mixture into patties, about 2-3 inches in diameter. Place the patties on a plate and refrigerate for at least 30 minutes to help them firm up.

Cook the Crab Cakes

In a skillet over medium heat, add olive oil. Once hot, place the crab cakes in the skillet and cook for 4-5 minutes on each side or until golden brown and cooked through. Remove from heat and set aside.

Prepare the Double Boiler

In a saucepan, bring water to a simmer. Place a heatproof bowl over the saucepan, ensuring it doesn't touch the water.

Whisk Egg Yolks

In the bowl, whisk together egg yolks, lemon juice, and water until the mixture is thick and pale.

Add Butter

Slowly drizzle in melted butter while continuously whisking until the sauce thickens. If the sauce is too thick, you can add a little warm water to reach the desired consistency.

Season the Sauce

Remove from heat and stir in salt and cayenne pepper. Keep warm until ready to serve.

Prepare the Poaching Water

Fill a saucepan with water and bring it to a gentle simmer. Add vinegar to the water.

Poach the Eggs

Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.

Plate the Dish

On each plate, place a crab cake. Top with a poached egg and drizzle with hollandaise sauce. Serve immediately.