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Poached Eggs over Crab Cakes

Contributed By: BnBFinder | See all of BnBFinder's recipes
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Active Time:  15 Minutes
Total Time:  25 Minutes
  12 entrees
Poached Eggs over Crab Cakes from the Inn & Spa at Honey Run in Millersburg, Ohio, a BnBFinder listed inn
Crab Cakes
¼ C. Green Peppers
¼ C. Red Peppers
¼ C. Celery
¼ C. Onion
2 #’s Crab Meat
1 ½ C. Bread Crumbs (Panko)
1 ½ C. Mayonnaise
Salt and Pepper
Olive Oil
2 Eggs
Hollandaise Sauce
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1 Tsp. Dill weed
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
1 dozen eggs
Crab Cakes:

Small dice all vegetables then sweat them in the olive oil.

Add rest of ingredients to taste and mix well.

Form mixture into 3 oz. patties and sear them in a skillet with olive oil.

Set aside and prepare sauce.

Hollandaise Sauce:

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

Place the bowl over a saucepan containing barely simmering water (or use a double boiler).

The water should not touch the bottom of the bowl. Continue to whisk rapidly.

Be careful not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.

Remove from heat, whisk in cayenne, dill weed and salt. Cover and place in a warm spot until ready to use for the eggs and crab cakes.

If the sauce gets too thick, whisk in a few drops of white wine before serving.


Poach organic eggs in water and 1 tbs. White Vinegar. Place over crab cakes immediately.


Serve eggs over crab cakes and crab cakes over toasted English Muffin or Croissant with dilled Hollandaise sauce.

Date Added: 09/30/2009
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