Impress your mom with this elegant and delicious dish from Chef Randy Feltis!
Lump crab cake with red wine poached egg
Serves 4
Prep time 12 min
Cook time 8 min
Special tools: stainless steel bowl, soft hands
Ingredients for the crab cake:
- 1 lb lump crab meat
- 1 egg
- 2 tbsp mayo
- 3 tbsp bread crumbs
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tsp Dijon mustard
- 4 splashes hot sauce
- 3 splashes Worcestershire
- Juice of half lemon
- Salt and pepper
Method:
Mix all ingredients except the crab in a medium mixing bowl. Gently fold in crab and make 4 5oz balls. Flatten and pan-fry 1 minute on each side.
Red wine poached egg:
- 2 cups red wine
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 4 eggs
In a medium pot bring red wine, balsamic and syrup to simmer. Drop in eggs and simmer for 2 minutes or medium soft.
Plate crab cake with a mustard aioli top with some wilted beet tops and red wine poached eggs. Garnish with chopped chives and enjoy!