Crab Cakes Topped with Poached Eggs and Sun-Dried Tomato Hollandaise Sauce
Taking the rush out of a busy day begins with the comforting, slow-paced preparation of Crab Cakes Topped with Poached Eggs and Sun-Dried Tomato Hollandaise Sauce, cooking each component with slow-paced care to ensure a relaxed rhythm in the kitchen, which fosters warm culinary anticipation and makes cooking a relaxed, joyful expression of care. Pan-searing the delicate cakes in a hot skillet with oil initiates a rapid crisping of the exterior, creating a golden crust that locks in the moist interior. This stunning dish serves as a refined centerpiece for a party of eight, offering a quiet luxury dining experience that turns a simple dinner into a memorable estate gathering.
There' s almost nothing better than Eggs Benedict for a leisurely Sunday brunch. If you are passionate about your eggs, this Sunday Best version is well worth the effort. Delicate crab cakes topped with a luscious spoonful of flavor infused Hollandaise sauce is sure to make this version your new favorite. Serve with a chilled Bloody Mary for a meal you'll dream about all week long.
Crab Cakes Topped with Poached Eggs and Sun-Dried Tomato Hollandaise Sauce
Ingredients
Crab Cakes
- 1 pound lump crabmeat
- 3 cups breadcrumbs from 6 slices white sandwich bread, divided
- 4 green onions, thinly sliced, about ¼ cup
- 1 medium jalapeño pepper, seeded, veins removed, about 2 tablespoons
- 2 tablespoons chopped fresh parsley
- 2 large eggs
- Juice of 1 large lemon, about 2 tablespoons
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- 2 tablespoons olive oil
Hollandaise Sauce
- 2 large egg yolks
- Juice of 1 large lemon, about 2 tablespoons
- 1 sun-dried tomato packed in oil, drained and diced, about 1 tablespoon
- 6 to 8 small leaves of fresh tarragon
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- ½ cup butter, melted, 1 stick
Perfect Poached Eggs
- 8 large eggs
- 2 to 3 drops Tarragon vinegar (substitute with plain vinegar)
Instructions
Crab Cakes
- Drain the crabmeat through a colander. Pick through the meat and discard any shells. Place the crabmeat, 1 cup of the breadcrumbs, green onions, jalapeño pepper and parsley into a bowl. In a separate bowl, whisk together eggs, lemon juice, Worcestershire sauce, Dijon mustard, salt and pepper.
- Pour the wet ingredients into the dry ingredients and use your hands to gently mix everything together. Be delicate, so you do not break up the crabmeat pieces. Form the crab cakes into 8 round patties. Dredge each one through the remaining breadcrumbs. Place onto a baking sheet and refrigerate for at least 30 minutes.
- Stored properly, the crab cakes will stay fresh in the fridge for at least a day, maybe two.
- Remove the cakes from the fridge. Pour the olive oil into a nonstick sauté pan over medium high heat. Lay each crab cake into the hot oil. Cook until golden on one side, about 3 to 4 minutes. Use a nonstick spatula to carefully turn over each crab cake and cook until the second side is golden, about 3 to 4 minutes more.
Hollandaise Sauce
- Place the egg yolks into a blender. Squeeze in the lemon juice. Add the diced sun-dried tomato, tarragon, salt and pepper. Pulse to combine thoroughly. Pour into a heatproof bowl over simmering water. Slowly dribble in the melted butter, whisking constantly. Continue whisking until all of the butter is incorporated, and the sauce becomes pale and frothy, about 3 to 5 minutes. If the sauce is thicker than you like, stir in some warm water.
- Keep the sauce warm.
Perfect Poached Eggs
- Bring a pot of water to a boil over high heat. Add 2 or 3 drops of vinegar into the water. Reduce the heat so that the water is just simmering.
- Break one egg into a small bowl. Use the end of a wooden spoon to create a whirlpool of water in the pan. Pour the egg into the middle of the whirlpool and swirl the water around the egg with the spoon. Once the white part of the egg begins to surround the yolk, cook for 3 to 4 minutes.
- Use a slotted spoon to remove the egg from the water. Drain excess water onto a clean kitchen towel or paper toweling. Repeat for the remaining eggs.
- Build the dish by laying a crab cake onto a plate. Top with a poached egg and spoon the sauce over top. Garnish with fresh tarragon. Serve one per person or two if you are planning a Sunday afternoon nap afterwards!
Find crabmeat at your local seafood store, at your grocery store or online, delivered overnight to your doorstep. There are several different designations and price points. Colossal crabmeat (the most expensive) contains the largest, whole pieces from the blue crab. Jumbo lump crabmeat (less expensive, but still pricey) comes from larger crabs, but the meat is smaller than Colossal. Claw meat is the most affordable and can easily be substituted in this recipe. My pick for these crab cakes is jumbo lump crabmeat.
If you are planning to make this dish for a crowd, there are a couple of ways to expedite the egg poaching process – when you are armed with the right gadget, of course! Invest in an egg-poaching pan, which allows you to cook 4 eggs at a time. To prepare poached eggs ahead, simply transfer them to ice water to halt the cooking process after each egg is poached. When you are ready to serve, heat water in a pot and slide in the eggs. Simmer until the eggs are just warmed through.
The Heart of the Table
Before the dinner hour strikes, the inviting aromas of bright citrus and fresh herbs and the warm sight of these freshly styled crab cakes topped pull guests toward the table. Sharing this comforting, classic recipe with neighbors celebrates our heritage and creates warm evening laughter.
The Art of the Host
- a large, hand-thrown ceramic serving platter with an organic rim
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a fine-blade microplane zester with an ergonomic soft-grip handle
- oatmeal-toned washed linen napkins (completely bare and plain, with strictly no kitchen twine, no strings, and no bows)
- a solid copper balloon whisk to perfectly aerate ingredients
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To elevate the velvety texture of the Crab Cakes Topped with Poached Eggs and Sun-Dried Tomato Hollandaise Sauce, we recommend pouring a dry, effervescent Mimosa made with fresh-pressed Cara Cara orange juice and a crisp French Brut Champagne, or a lightly oaked Monterey County Chardonnay. The pairing offers notes of bright citrus zest, green apple, and toasted brioche that slice elegantly through the buttery richness of the eggs and hollandaise. Serve this selection chilled at 42°F in a slender crystal flute or a wide-bowled Chardonnay glass. For a premium non-alcoholic alternative, offer a sparkling cold-brewed white peony tea infused with a splash of fresh tangerine juice, served at 40°F in a chilled flute. This alternative delivers delicate floral sweetness and a gentle, clean acidity that lifts the palate without competing with the dish.
- THE VIBE: Create a cozy, inviting atmosphere for a party of eight in a sun-drenched sunroom, where floor-to-ceiling windows catch the soft, golden morning sunbeams. Let the air carry the gentle, acoustic sounds of front-porch bluegrass—featuring the warm, finger-picked melodies of Doc Watson or Tony Rice playing softly in the background to set a relaxed, nostalgic tempo. Keep the lighting completely natural, allowing the morning sun to filter through leafy houseplants and illuminate the casual family chatter. Arrange plush, comfortable seating with plenty of soft linen throw pillows, encouraging guests to linger long after the meal is finished.