Crab Cake with Over Easy Egg and Cornmeal Pancake

Crabcake

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.
Crabcake MixWe 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.
Crabcakes Mixed

Use a ¼ 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.

Crabcake

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Crabcake with Over Easy Egg and Cornmeal Pancake

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.
Yield 6 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Brunch
Cuisine American
Author Sabrina Snyder

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

  • 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.

Nutrition

Calories: 350kcal | Carbohydrates: 5g | Protein: 18g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 1165mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 1mg
Keyword: breakfast recipes, Crab Cake with Over Easy Egg and Cornmeal Pancake, crab cakes

 

 

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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.

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Comments

  1. Seriously, these look delicious! I’m starving right now and seeing these pictures make me even more hungry.

    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.

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

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

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

  5. 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!

  6. 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!

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

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

  9. WOW that looks fantastic. I definitely want this for breakfast, lunch AND dinner! Great recipe

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

    1. haha you’re awesome! I’ll be your hero and you can the be the wind beneath my wings 😉

    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.

  11. I am SO making this! I recently moved to Florida, so there’s no shortage of fresh crab down here.

  12. 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!

    1. Thanks! My husband is always impatient when I take the final photos. He wants to start eating!