Short’s Kitchen: Crab Cake and poached Egg
CRAB CAKE AND POACHED EGG ON ENGLISH MUFFIN
I don’t know about you and your Bald, but my Bald and I love our weekend brunches – great, late morning meals when you’re up too late to have breakfast. We’ve even invented “Lundin”, which is what we have when we’re up too late to have brunch!
Short: You know, brunch = breakfast/lunch, lundin = lunch/dinner.
Bald: And if we’re up REALLY late, we have dinfast. You now, dinner/breakfast.
Nothing beats sitting outside your favorite cafe draining the dregs of the morning’s first coffee, while engaging in a bit of silent people-watching. Lately, though, Bald and I have been experimenting with some of our favorite brunches at home. Crab cakes and poached eggs on a English muffin topped with holandaisse sauce, is high on Bald’s list, and that’s what we’re making today!
Bald; Now, let’s go catch us some crabs! I caught crabs once when I was younger, but…
Short: Moving on –
INGREDIENTS: *This will make 6 small brunch sized crab cakes and 4-
5 dinner size crab cakes.
1 lb (450 g) crabmeat (We bought a big can at Trader Joe’s)
1 cup breadcrumbs
1 egg
1/2 red pepper chopped
1 jalapeno minced (Short: Don’t breathe it in!)
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1 tsp mustard
Salt and pepper
For Hollandaise sauce:
3 tbsp butter
2 tbsp lemon juice
2 egg yolks
First, prepare all your ingredients.
Bald: Here, let me bite the top off that jalapeno for you, darling….
Short: Bald, no!
Bald: WOWZA!
Short: Are you o.k. Bald?
Bald: Yeah…. what number do you dial for 911?
Put all your ingredients in a bowl and mix it well. Then add your breadcrumbs.
Short: Seriously, Bald. Are you ok?
Bald: If I had hair, I’d be pulling it out!
I made 6 smaller patties to put on our muffins, and –
- 3 larger, dinner sized patties for Bald and 2 smaller ones for Short.
Bald: And they have computer chips in them with our ID encoded, so don’t even think of having a Bald patty, Short.
Short: He’s kind of like a dog with a bone.
Then, chill them in the refrigerator for 30 minutes, or more.
Cook them for 5 minutes on each side.
Short: Well, as you can see, mine are a little bit burned, as I was preparing Hollandaise sauce.
While it’s cooking, make Hollandaise sauce and poached eggs
Short: Bald will now tell you how to poach eggs. Seriously!
Bald: Thank you, Short. Fill a large saucepan with water about 3/4 full. Bring water to boil and add a pinch of salt and 2 tablespoons of white vinegar (this helps keep the egg together.) Turn the water down so that it’s no longer boiling (this is important, otherwise the egg will become REALLY hard.)
Using a fork or slotted spoon, stir the water one way till it creates a tiny whirlpool. Now, crack the egg and drop the contents gently into the centre of the whirlpool. The egg will sink to the bottom of the saucepan in one piece. It’s a miracle! Let it cook for 90 seconds, then remove it with a slotted spoon, making sure to drain all the water before you put it on your muffin or crab-cakes, or Short’s head.
If you have a double boiler, good for you! It helps. If you don’t – join the club – boil water in a large pot and place a smaller bowl inside it, resting it in the hot water.
A. Place butter in the smaller bowl and let it melt.
B. Add lemon juice.
C. Remove and VERY SLOWLY pour the melted butter/lemon juice into your already whisked yolks in a separate bowl. IMPORTANT: Add just a little bit of the butter mixture at a time to the eggs and make sure you stop and whisk it as you go. Don’t do it all at once. (Bald: That’s what my father always used to say.)
D. Now, return the whole mixture to the small bowl in your large pot of hot water, and heat and whisk until it thickens (it only takes a minute or two.)
Place the crabcake on a toasted English muffin, with your poached egg on top, and pour a generous amount of Holandaisse sauce over the top. Delicious!
This is love! Making Bald his favorite brunch dish at home.
Bald: Now, for some silent people watching. Go on, stand over there near the fridge and walk past. I have to guess whether you’re married or not.
Short; Lordy lord! Over here?
Bald: Yeah. Now, take your wedding ring off.
Short: Is that all?
Bald: We’ll start with that! It is Sunday after all.
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Looks very delicious, I have never made crab cakes that way, I make the salmon cakes in a similar way. I love the way you made the crab-cakes into a brunch item
Wow, it looks really delicious, beautiful pictures too.
Yummy
Southern Grace Gourmet – thanks, i love a jalapeno kick in crab cakes. we ate them all in 2 days… very bad. i once made salmon cakes with curry powder and it was great, i should make it soon.
Anna and butterfly – thanks for dropping by.
This could be an ultimate meal for brunch. Actually, one of the those meals. Who can resist crab cakes with poached eggs on top and rich sauce? Amen to jalapenos for extra kick of flavors. Now, brunch has been upgraded because of the crab cakes. Love it.
Next time we’re in Town , we are having breakfast at your’s!!!!!!!!
Dinfast!! I have this all the time
Now let me tell you, I love poaced egg with hollandaisse and generally bacon or ham but with a crab cake? You have just take this to an entirely new level! I cant wait to try this!
I woud kill to have these eggs for brunch! Will try to negotiate it with my husband!
Cheers !
Poached eggs = Heaven
Crab cakes = Awesome
And when you put 2 together, it’s perfection.
You are hysterical! But, thankfully, your recipes for crabcakes and hollandaise are deadly serious. You make both look so easy. I may even have to try the whole shebang this weekend. Thanks for the tip on Trader Joe’s crab…I always eye it up when I’m there, but haven’t had a good use for it. Until now! These truly look fabulous. Who needs an expensive cafe when you can make this goodness at home? Anyway, I found you through FoodGawker and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.
Best,
Casey
Editor
http://www.tastestopping.wordpress.com
wow..this is delicious……salivating now…my poor keyboard..good idea to have this for brunch, lundin or dinfast…LOL! i came here to slurrrp and went home with these new words…thanks pal for the new word to be added to my limited vocab
)) Thankies S & B..you both are the cutest couple I have met so far :p I enjoyed your convers very muchie !
let me just start off and say that I am drooling! You just blew the traditional egg and english muffin out of the water with this amazing creation. Mind sending some my way :-p
I had no idea you could make eggs benedict even more gourmet than it already is. I can’t wait to try this on my honey! My question is how did you make your crabcakes so round and perfect?
This meal was fantastic! Thanks! I never thought of swirling the water around to keep the whites around the yolk! I’ve ruined more poached eggs trying to spoon the whites back together… And 90 seconds to poach an egg? It takes about 4 minutes in barely simmering water to get it correct.
how funny!
I was just in NYC and had this at Liberty Square Park! it was fabulous!!!
Thanks for the recipe! Now I just need to figure out how to get the Manhatten skyline into my kitchen!
casey @ TasteStopping, when you go to trader joe’s, make sure you buy your crab meat can from the refrigerated fresh meat section, not from the shelves with the other room temperature cans. the refrigerated cans are more expensive, around $9 for 450 gr, but it’s much better than the ones on the shelves. Yes, I’d love to submit our photos on your site, see you at your site soon! Short
divina @ sense-serendipity.blogspot.com, thanks! a lot of the time, i can’t resist adding jalapenos in my cooking ie: egg omelets, savory pancakes etc. koreans love spicy ^^
James G @ London, anytime! xo, Short
Jen @ MaplenCornbread, thanks! poached egg with hollandaise sauce is bald’s favorite. (he loves it with smoked salmon, too) i hope you enjoy it!
Mathilde’s Cuisine @ mathildescuisine.wordpress.com, thanks! i hope you win him over! let us know ^^
sizzlechef @ familycuisinefoodnrecipe.blogspot.com, thanks for dropping by.
elin @elinluv.blogspot.com, thanks for your tasty feedback. we have a lot of fun doing our blog and it’s nice to know someone like you really enjoys it too.
penny aka jeroxie, thanks ! you’re just like my bald… except you have beautiful black hair. ^ _ ^
jessie @ simplyscrumptiousfoodie.com, i know from your blog you are our neighbor. we should exchange our crab cakes with your hotdog which i loved. *^ ^*
Cookie @ workout-then-cook.blogspot.com, thanks for your feedback. we also like the more traditional eggs benedict with canadian bacon but we think this crab cake combination really is something special. as for the shape of them, first, i make a roundish shape and put it in an egg ring to flatten it and perfect the shape.
Matthew, thanks for stopping by. we know how frustrating and difficult it is to poach an egg but this method seems to work better than anything else. And it is really quick. -Bald
Rebecca @ Durch Dick und Duenn, thanks for dropping by. well, you may have met this dish in new york, but now you can take it home with you – manhattan skyline optional! what do you see out your kitchen window? we see trees and the rooftops of our neighbors – not very new york considering we are just one subway stop out of manhattan! bald and i hope one day to look out our window and see the ocean!
Ooooh that looks so good!
I just wondered how you knew he was bald? Lol…well he’s getting there anyway…..I just wanted to say that the combination of poached with a crispy crake cake is well…….refreshing !
What a beautiful dish! I bet the flavor of the crab, eggs, and Hollandaise together is simply irresistible!
hi theUngourmet, thanks for dropping by.
I bet these taste as great as they look! really nice photos
Have a nice day!