Crab Cake with Over Easy Egg and Cornmeal Pancake

With Mother’s Day coming up brunch recipes are all the rage around here. Today’s recipe is easy enough while being special enough for Mother’s Day and Fancy Friday! I used our Cornmeal Pancake recipe and then topped it with the crab cakes and an easy over egg. The sauce on top is a spicy rémoulade sauce, but you can use a hollandaise or spicy cream sauce.

Growing up crab cakes were always the height of fancy when it came to breakfast. When we would go to breakfast, the dish I always wanted was the crab cake eggs Benedict. And the more unique the better. I loved them over biscuits or pancakes. Sometimes English muffins were okay too, but then the meat they used had to be special. Slab homemade bacon was always one of my favorites even though it wasn’t traditional. I just love a hint of southern when it comes to his dish. The cornmeal pancake and rémoulade sauce make it a perfectly Southern plate for me.

Getting started, the crab cakes are a pretty quick and easy mix.
We start with a pound crabmeat, 1/3 cup breadcrumbs, 1/4 cup parsley, 1/4 cup mayonnaise, 1 egg, 1 teaspoon Worcestershire sauce, the zest of 1 lime, 1/2 lime, juiced and 1 teaspoon salt. In a large bowl, mix all ingredients including 1/3 a cup of the breadcrumbs, except for the flour, additional breadcrumbs and canola oil.

Use a 1/4 cup scoop to form even patties, then dust in flour, dredge through egg mixture and coat with breadcrumbs.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

Serve warm on top of pancake or biscuit or english muffin.