With Mother’s Day coming up brunch recipes are all the rage around here. Today’s recipe is easy enough while being special enough for Mother’s Day and Fancy Friday! I used our Cornmeal Pancake recipe and then topped it with the crab cakes and an easy over egg. The sauce on top is a spicy rémoulade sauce, but you can use a hollandaise or spicy cream sauce.
Growing up crab cakes were always the height of fancy when it came to breakfast. When we would go to breakfast, the dish I always wanted was the crab cake eggs Benedict. And the more unique the better. I loved them over biscuits or pancakes. Sometimes English muffins were okay too, but then the meat they used had to be special. Slab homemade bacon was always one of my favorites even though it wasn’t traditional. I just love a hint of southern when it comes to his dish. The cornmeal pancake and rémoulade sauce make it a perfectly Southern plate for me.
Getting started, the crab cakes are a pretty quick and easy mix.
We start with a pound crabmeat, ⅓ cup breadcrumbs, ¼ cup parsley, ¼ cup mayonnaise, 1 egg, 1 teaspoon Worcestershire sauce, the zest of 1 lime, ½ lime, juiced and 1 teaspoon salt. In a large bowl, mix all ingredients including ⅓ a cup of the breadcrumbs, except for the flour, additional breadcrumbs and canola oil.
Use a ¼ cup scoop to form even patties, then dust in flour, dredge through egg mixture and coat with breadcrumbs.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
Serve warm on top of pancake or biscuit or english muffin.
- 1 pound crabmeat , picked free of shells
- 1/3 cup breadcrumbs or panko
- 1/4 cup parsley
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- zest of 1 lime
- 1/2 lime , juiced
- 1 teaspoon salt
- flour , for dusting
- 2 eggs , beaten and thinned with 2 tbsp of water
- 1/2 cup canola oil , for frying
- In a large bowl, mix together all ingredients including ⅓ a cup of the breadcrumbs, except for the flour, additional breadcrumbs and canola oil.
- Use a ¼ cup scoop to form even patties, then dust in flour, dredge through egg mixture and coat with breadcrumbs
- Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
- Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
- Serve warm on top of pancake or biscuit or english muffin.
Recipe looks great but is incomplete. Where is the recipes for the cornmeal cake and sauce?
Here’s the link to the cornmeal pancake: https://dinnerthendessert.com/honey-bacon-pancakes/
and here’s the other for the sauce: https://dinnerthendessert.com/eggs-benedict/
Seriously, these look delicious! I’m starving right now and seeing these pictures make me even more hungry.
oooh I am totally guilty of looking at food blogs when hungry too! I always end up going to the store to make something I saw and had to have, haha.
That look so delicious! I would never think to make this combination but it looks straight from a restaurant.
Oh my word, that looks like an expensive gourmet dish, and quite delicious!!
Crab cakes are the single biggest hit at parties here. Everyone loves them and they’re gone as fast as I can make ’em!
I totally believe it! If I saw them at a party, I would make a beeline to them!
These crab cakes look so delicious. I will have to try this recipe this weekend. I am sure they will be a big hit.
Wow, does that look good! I have to try this recipe.
Looks fantastic. That would be a great brunch for Mother’s Day!
I don’t think I’ve ever had a crab cake, but after seeing your photos, I would love to try one! They look scrumptious!
I hope you try them, they are great!
I absolutely love crab cakes! I never would have thought to put an over easy egg on it, though! I can’t wait to try this recipe out!
It’s so sinful, I love them!
I AM drooling here! Everything about this is ah-mazing! I love all the ingredients, and your food photography is simply beautiful!
Oh this sounds wonderful. I love eggs. And I Looooooooooove crab cakes. I have never had them paired together. Must try this.
This looks amazing! I will most certainly be trying this recipe out!
Hope you love it!
Yum. This looks and sounds absolutely incredible. Definitely my husbands kind of meal!
Thank you 🙂
WOW that looks fantastic. I definitely want this for breakfast, lunch AND dinner! Great recipe
Have I ever told you you’re my hero? This dish totally combines some of my favorite things onto one plate.
haha you’re awesome! I’ll be your hero and you can the be the wind beneath my wings 😉
Sometimes being kosher is such a drag. That looks absolutely fantastic. =(
I think I would have the hardest time giving up bacon. Even during passover dinner my mother in law serves a scallion tart that has bacon in it! We aren’t strict, haha.
I am SO making this! I recently moved to Florida, so there’s no shortage of fresh crab down here.
Ahh, with fresh crab! Yum!
That’s just about the most delicious thing I’ve ever seen. I live in Georgia, so this is exactly the kind of thing I love. Yum!
That’s so sweet! Thanks!
This looks really yummy. I love crab cakes, thanks for the recipe.
Absolutely! I hope you like it!
That is a tasty sounding summer meal. I love all your photos, too. Yummy!
Thanks! My husband is always impatient when I take the final photos. He wants to start eating!