Crab Cakes and Eggs

Sydney Marchese
Jun 15
4 min read

Welcome to SydsaChef Cooking Club, this recipe is part of my current series, Friends for Brunch: The Recipe Series.

This recipe series is part of my first e-book launch Friends for Brunch: A Legit Guide which will be available June 28th. This e-book will not only include these delicious brunch recipes but a template and resources to help you through hosting at your house. Friends for Brunch: A Legit Guide will include grocery lists, four menus packages and a step by step timeline for prep, cooking and serving. So you can know the brunch you start cooking is the brunch you can finish cooking!

Recipes videos posted directly on Instagram and TikTok @sydsachef

Crab Cakes and Eggs

“It’s like steak and eggs but for pescatarians.”

Recipe Type: Brunch Recipes, A Full Brunch, A Light Brunch, A Late Brunch, New Brunch Recipes, Seafood Recipes

Recipe Details: Free Recipe, Crab Cake Recipe, Breakfast and Brunch Recipes, Steak and Eggs, Vegetarian Recipes, Pescatarian Recipes

My Crab Cakes and Eggs Recipe is a unique take on the brunch classic. For my brunch series I wanted to create fun and delicious recipes that would excite any brunch guest. Taking inspiration from steak and eggs, I fried up deliciously crisp crab cakes paired with a hot sauce remoulade. Then add a sunny side up eggs to bring the crab cakes and eggs together.

This crab cakes and eggs recipe has such unique flavors and will excite any brunch guest. The crab cakes are fried to perfection and pair perfectly with a sunny yolk of the sunny side up egg. As a certified hot sauce girly, I had to use my favorite hot sauce, cholula in the remoulade.

Crab Cakes and Eggs Recipe

Serves: 6 - 8

Prep Time: 15 minutes

Cook / Active Time: 20 minutes

Assembly Time: 5 minutes

Ingredients:

1 Tomato, firm and sliced

6 - 8 Whole Eggs

¼ cup Vegetable Oil, for frying

Hot Sauce Remoulade:

⅓ cup of Mayonnaise

2 - 3 tbsp. Cholula Hot Sauce

1 tsp. Garlic, minced

1 tbsp. Apple Cider Vinegar

½ tsp. Salt

½ tsp. Pepper

1 tsp. Paprika

Crab Cakes:

16 oz. can of Lump Crab Meat, (I used North Coast Seafood, Culinary Reserve Brand)

2 tbsp. Mayonnaise

2 Whole Eggs

⅓ cup Red Onion, diced

½ tsp. Salt

½ tsp. Pepper

1 tsp. Red Pepper Flakes

¼ cup Fresh Chives, chopped and divided

¼ cup Fresh Parsley, chopped and divided

½ cup Plain Panko Breadcrumbs

1 Lemon, juiced

Directions:

Make the hot sauce remoulade: in a small bowl combine the mayonnaise, minced garlic, apple cider vinegar, salt, pepper and paprika. Stir to combine and then add 2 tbsp. Of Cholula hot sauce, taste before adding more. If you make it too spicy the first time, you can add more mayonnaise. Set aside for service.
Make the crab cakes: in a medium bowl, combine lump crabmeat, mayonnaise, eggs, red onion, salt, pepper, red pepper flakes, fresh chives and fresh parsley (leaving a tbsp. aside for garnish), panko and lemon juice. Combine with a fork or your gloved hands until crab meat is well combined.
Shape the crab cakes: With gloved hands, shape the crab cakes into ¾ inch thick patties about the size of your palm. Ideally, guests would have two crab cakes with this dish.
Fry the crab cakes: in a medium saucepan, add the vegetable oil and heat over medium heat for 3 minutes. Then add crab cakes to oil, frying two minutes per side. Leave in a warm oven if not served immediately.
Cook the eggs: in the same pan used for the crab cakes turned down to medium low, crack each egg one at a time and cook without flipping for 4 minutes. Egg whites should be completely cooked and egg yolks should be slightly runny.
Assemble the crab cakes and eggs: slice the tomato into ¼ inch thick slices. Topping each crab cake with a slice of tomato and a tbsp. of the hot sauce remoulade. Serve two crab cakes with one sunny side up egg and garnish with fresh chives and parsley.

Tips & Tricks for Crab Cakes and Eggs

If you don’t like cholula:

Use your favorite hot sauce for this recipe, you're the one that has to eat it after all.
If you don’t like hot sauce at all, you can leave this out of the recipe and make a regular remoulade sauce.

Can you use imitation crab meat?

Of course, it is an affordable and perfect alternative.
If you're feeling really adventurous, you can use canned tuna.

Friends for Brunch: A Legit Guide

This recipe will be included in my e-book Friends for Bunch: A Legit Guide coming out June 28th. This Crab Cakes and Eggs Recipe will have companion recipes that come together to make a delicious brunch spread.

Follow @sydsachef to receive the additional Free Brunch Recipes from this series.