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Crab Eggs Chesapeake with Avocado Toast and Poached Egg
Created by: Howcan Team
Ingredients
- 4 large eggs
- 1 ripe avocado
- 2 slices of whole grain bread
- 8 oz lump crabmeat
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1/2 lemon, juiced
- Salt and pepper to taste
- 1 tbsp white vinegar
Instructions
- First, prepare the crab mixture. In a bowl, combine the lump crabmeat, mayonnaise, Dijon mustard, Old Bay seasoning, and lemon juice. Season with salt and pepper to taste. Set aside.
- Next, prepare the avocado toast. Toast the slices of whole grain bread until golden brown. Mash the ripe avocado and spread it evenly on the toast.
- Now, poach the eggs. Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack one egg into a small bowl. Using a spoon, create a whirlpool in the simmering water and carefully slide the egg into the center. Poach for 3-4 minutes for a soft yolk. Remove with a slotted spoon and place on a paper towel to drain. Repeat with the remaining eggs.
- While the eggs are poaching, heat a non-stick skillet over medium heat. Add the crab mixture and warm it through, stirring occasionally, for about 3-4 minutes.
- To assemble, place the avocado toast on a plate, top with the warm crab mixture, and then place a poached egg on top. Season the egg with a sprinkle of salt and pepper. Serve immediately and enjoy!
Crab Eggs Chesapeake with Avocado Toast is a delectable dish that originated in the Chesapeake Bay region, known for its abundant seafood. This dish combines the rich flavors of lump crab meat with the creaminess of avocado, all served on a perfectly toasted slice of bread. The crowning glory is a perfectly poached egg, adding a luscious, velvety texture to the dish. Renowned chefs in the Chesapeake Bay area, such as Chef Michael Mina, have elevated this classic dish, infusing it with their own unique culinary flair. For the best version of this dish, head to waterfront restaurants in Maryland or Virginia, where the freshest crab meat is sourced locally. The key to perfecting this dish lies in using high-quality lump crab meat and mastering the art of poaching the egg to achieve the ideal runny yolk consistency. This dish is a must-try for seafood enthusiasts and those seeking a taste of the Chesapeake Bay's culinary heritage.
30 min
2 servings
450 calories
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