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Eggs Chesapeake
Created by: Howcan Team
Ingredients
- 4 eggs
- 1 pound of lump crabmeat
- 1/2 cup of breadcrumbs
- 1/4 cup of mayonnaise
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of Old Bay seasoning
- 1/4 teaspoon of Worcestershire sauce
- 1 tablespoon of chopped parsley
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1/2 cup of hollandaise sauce
- Salt and pepper to taste
Instructions
- In a large bowl, combine the lump crabmeat, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, chopped parsley, salt, and pepper. Mix until well combined.
- Form the crab mixture into 4 equal-sized patties.
- In a skillet, heat the butter and olive oil over medium heat. Add the crab cakes and cook for 4-5 minutes on each side, or until golden brown and heated through.
- While the crab cakes are cooking, poach the eggs in a separate pot of simmering water for 3-4 minutes, or until the whites are set but the yolks are still runny.
- To assemble, place a crab cake on each plate, top with a poached egg, and drizzle with hollandaise sauce.
- Serve immediately and enjoy!
Eggs Chesapeake is a delectable dish that originated in the Chesapeake Bay region of the United States. This savory breakfast or brunch dish features poached eggs served on top of a crab cake and smothered in a rich and creamy hollandaise sauce. The dish pays homage to the abundant seafood found in the Chesapeake Bay area, particularly the prized blue crabs. The combination of fresh crab meat and perfectly poached eggs creates a harmonious blend of flavors and textures. Some chefs add a sprinkle of Old Bay seasoning for an extra kick of flavor. For the best Eggs Chesapeake, head to renowned seafood restaurants in Maryland or Virginia.
40 min
4
450 calories
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