Crabcakes with Poached Eggs

Breakfast for dinner with a twist.

Crabcakes with Poached Eggs Recipe

Ingredients (Serves 8)
1 lb. snow crab legs, steamed & cracked - shells removed
8 eggs (poached)
1 box Zatarain’s Crab Cake Mix
1 egg
2/3 c. mayonnaise
1 tbsp. olive oil
Chopped green onion or chives for garnish

Directions
Step 1: Steam and crack snow crab legs, reserving all meat.

Step 2: In a large bowl, add fresh crab meat, egg, 2/3 cup mayonnaise and Zatarain’s Crab Cake Mix; toss gently until well mixed.

Step 3: Shape mixture into 8 patties. Refrigerate for 30 minutes.

Step 4: Heat 1 tablespoon oil in large skillet on medium heat. Add 4 crab cakes; fry about 4 minutes per side until golden brown and cooked through (internal temperature of 165°F) Repeat with remaining crab cakes, adding additional 1 tablespoon oil as needed.

Step 5: Poach eggs to desired doneness and assemble 1 egg on each crab cake. Garnish with chopped green onion and serve hot.