Recipe: Crab Cakes with Poached Eggs and Aioli

Photo by Emily Clack

A few years ago, we filmed our Sunday Brunch episode with Chef Brian McBride when he worked at Blue Duck Tavern.  He showed us a recipe that takes brunch to the next level.  Spoil yourself with Crab Cakes with Poached Eggs and Aioli.

Serves 6

2# Premium Jumbo Lump Crab meat

½ Cup Fresh White Bread Crumbs 

2 Eggs

1 Tbsp Dijon Mustard 

2 Drops Tabasco

1 Tsp Salt

¼ Tsp Pepper

3 Tbsp Finely Chopped Parsley

½ Tsp Worcestershire Sauce 

Pick and Drain Crab meat. In a bowl combine eggs, salt, pepper, mustard, Tabasco, parsley and Worcestershire. Whisk together.  Add crab meat to egg mixture and gently fold in. Add bread crumbs and fold in gently. Form into 3 oz. portions.

CREATING THE DISH

12 Eggs

4 Tbsp Grape seed Oil

12 ea Crab Cakes

2 Bu Watercress 

1 cup Aioli

3 tbsp. White Vinegar 

Preheat oven to 375F. Place a large pot of water on high heat and bring to a boil, reduce to a simmer and add white vinegar.

In a medium saute pan heat grape seed oil and sear crab cakes browning each side. Place in preheated oven until cooked through for 7-8 minutes.

While the crab cakes are cooking, crack the eggs into the water and poach until just done, about three minutes. Remove crab cakes from oven, place two cakes on each plate, place one poached egg on each crab cake, top with sauce and garnish with watercress. Serve hot.

Aioli 

1 ea. Egg

1 cup Extra Virgin Olive Oil

½ lemon

salt

pepper 

Crack egg into a small bowl, season with salt and pepper. In a slow steady stream incorporate oil into egg with a stick blender until thick and creamy. Squeeze lemon into mixture and blend well.