Ingredients
3tbspshallot,minced
½tspdried parsley
¼tspgarlic powder
1tspdijon mustard
1large egg yolk
3tbspmayonnaise
2tspFresh Lemon Juice
1tsplemon zest
½tspkosher salt
black pepper
cayenne pepper,plus more for garnish, optional
2canscrab meat,drained and picked for shells
¾cuppanko breadcrumbs
½cupall purpose flour,for dusting
¼cupcanola oil
4large eggs
1tbspwhite wine vinegar
1large egg yolk
2tsplemon juice
¼tspkosher salt
1unsalted butter,melted
Preparation
In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper, and cayenne, if using.
Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
Bring a large pot of water to a simmer over medium heat. Add the vinegar.
Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool.
Cover the pot and cook for 3 to 5 minutes, or until egg white is set and the yolk is still runny.
Remove the egg from the pot with a slotted spoon and transfer it to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter.
Continue to blend until the mixture thickens and lightens in color.
Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne if desired.
Enjoy!
