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!