Crab Cake with Over Easy Egg and Cornmeal Pancake

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CrabcakeWith 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.
Crabcake Mix

We start with a pound crabmeat, 1/3 cup breadcrumbs, 1/4 cup parsley, 1/4 cup mayonnaise, 1 egg, 1 teaspoon Worcestershire sauce, the zest of 1 lime, 1/2 lime, juiced and 1 teaspoon salt. In a large bowl, mix all ingredients including 1/3 a cup of the breadcrumbs, except for the flour, additional breadcrumbs and canola oil.
Crabcakes Mixed
Use a 1/4 cup scoop to form even patties, then dust in flour, dredge through egg mixture and coat with breadcrumbs.
Dredging station

Crabcake Formed
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.

Crabcake Frying
Serve warm on top of pancake or biscuit or english muffin.

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Cornmeal Pancake recipe topped with 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.

Crabcake

Recipe

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Crabcake with Over Easy Egg and Cornmeal Pancake

5 from 7 votes
  • Yield: 6 servings
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Course: Brunch
  • Cuisine: American
  • Author: Dinner, then Dessert
Cornmeal Pancake recipe topped with crab cakes and an easy over egg. The sauce on top is a spicy remoulade sauce, but you can use a hollandaise or spicy cream sauce.

Ingredients

  • 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
  • Breadcrumbs
  • 1/2 cup canola oil for frying

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a large bowl, mix together all ingredients including 1/3 a cup of the breadcrumbs, except for the flour, additional breadcrumbs and canola oil.
  2. Use a 1/4 cup scoop to form even patties, then dust in flour, dredge through egg mixture and coat with breadcrumbs
  3. 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.

  4. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

  5. Serve warm on top of pancake or biscuit or english muffin.

Nutrition Information

Yield: 6 servings, Amount per serving: 350 calories, Calories: 350g, Carbohydrates: 5g, Protein: 18g, Fat: 29g, Saturated Fat: 3g, Cholesterol: 118mg, Sodium: 1165mg, Potassium: 218mg, Fiber: 1g, Sugar: 1g, Vitamin A: 348g, Vitamin C: 10g, Calcium: 63g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keyword: Crab Cake with Over Easy Egg and Cornmeal Pancake
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About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Breakfast Recipes Eggs Meat & Seafood Recipe Seafood Recipes

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Comments

    1. 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.

  1. That look so delicious! I would never think to make this combination but it looks straight from a restaurant.

  2. Crab cakes are the single biggest hit at parties here. Everyone loves them and they’re gone as fast as I can make ’em!

  3. These crab cakes look so delicious. I will have to try this recipe this weekend. I am sure they will be a big hit.

  4. 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!

  5. 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!

  6. I AM drooling here! Everything about this is ah-mazing! I love all the ingredients, and your food photography is simply beautiful!

  7. Oh this sounds wonderful. I love eggs. And I Looooooooooove crab cakes. I have never had them paired together. Must try this.

  8. Have I ever told you you’re my hero? This dish totally combines some of my favorite things onto one plate.

    1. 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.

  9. 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!