Ingredients
1
pounds (16 ounces) fresh, frozen or canned crabmeat, rinsed and drained
1 1/2
cups fresh bread crumbs or one large baking potato, cooked and grated
2
large eggs
1/4
cup red or yellow bell pepper, finely chopped
1/4
cup light mayonnaise
1
tablespoon Dijon mustard
1/4
teaspoon salt
1/4
teaspoon pepper
1/4
cup flour (for dredging)
1 1/2
cups Panko or traditional bread crumbs, optional
1/4
cup canola or olive oil
8
large eggs, poached
1/4
cup water or skim milk
1
tablespoon lemon juice, freshly squeezed
1
slice of white sandwich bread, torn into pieces
1/4
cup butter, melted
Salt to taste
3
fresh basil leaves
Preparation
Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.
