Estate Comforts
Crab Cakes Topped with Poached Eggs and Sun-Dried Tomato Hollandaise Sauce
The Strategy:
Gathering friends for a leisurely weekend brunch starts with the ease of prepping these savory crab cakes ahead of time. Once they are chilled and ready, a quick sear in olive oil brings out their golden, crispy exterior. Top each with a perfectly poached egg and a drizzle of warm, sun-dried tomato hollandaise for a show-stopping dish that makes any morning feel like a celebration.
Ingredients
- 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
- 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
- 8 large eggs
- 2 to 3 drops Tarragon vinegar (substitute with plain vinegar)
Instructions
- 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.
- 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 combined, 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.
- 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!
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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Sunday Know How
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.
Gotta Have Gadgets
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
This elegant dish sits proudly at the center of the brunch table, inviting everyone to slow down and savor the morning. The rich colors of the sun-dried tomato sauce and the bright green tarragon garnish bring a sense of joy and warmth, turning a simple meal into an occasion of shared stories and laughter.
- 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
- a solid copper balloon whisk to perfectly aerate ingredients
Neighborly Grace
- THE PRESENTATION: Serve these beautiful crab cakes on individual pre-warmed stoneware plates, resting each cake on a light bed of dressed microgreens to add height and vibrant color.
- THE POUR: Pair this rich dish with a crisp, chilled Mimosa made with fresh-squeezed orange juice and dry Prosecco, or a hot cup of peach-infused white tea.
- THE VIBE: Sunlit Breakfast Nook. The gentle morning breeze filters through the window, carrying the scent of fresh coffee and the soft sounds of acoustic guitar.
