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  • Writer's pictureJenny Gruben

Recipe: Crab Cake Brunch Stack


This delicious meal will take your brunch to the next level. We start with golden crab cakes, stack on a perfectly fried egg, roasted asparagus and top it off with velvety hollandaise sauce. Hearty, elegant, and SO GOOD.


It may sound like a lot to prepare, but this recipe comes together in about 30 minutes and 5 easy steps. Let’s get stacking!


Crab Cake Brunch Stack Recipe


This recipe is for two servings and can easily be multiplied for larger groups.


Here’s what you’ll need:


6-8 stalks of asparagus (3-4 per serving)

2-4 fried eggs (1-2 per serving)

4 Crab cakes (2 per serving):

  • 1lb crab meat (lump or shredded)

  • 2 eggs

  • ½c bread crumbs

  • 2tbsp mayo

  • 2tbsp Dijon mustard

  • 1tsp Worcestershire sauce

  • 1tsp Old Bay seasoning or similar

  • ½ tsp ground mustard

  • Salt & pepper to taste

  • Optional: 1tbsp freshly chopped parsley or green onion

  • Optional: 1 celery stalk, diced

  • Olive oil (for cooking)


  • 10tbsp butter (1 stick plus 2tbsp)

  • 4 eggs yolks

  • 1tbsp lemon juice

  • 1tbsp water

  • 1/4tsp salt

  • 1/8tsp pepper

  • 1/8tsp cayenne pepper



Instructions


Step 1: Prepare your crab cakes.


For this recipe, I shred up the crabmeat a bit more than in my lump crab cake recipe, giving our brunch stack a good, golden crab cake base.


Mix together eggs, then add all other ingredients except the crabmeat and breadcrumbs. Gently fold in the crabmeat and breadcrumbs. Form your crab cakes. Ideally, you want to chill for 30m in the fridge before cooking to help them hold together better. Heat oil on your pan. Cook each side on low to medium heat for 3-5m until golden brown. Set aside.


Step 2: Roast your asparagus.


Toss your asparagus on a foiled baking sheet tossed with olive oil and some salt and pepper on top. This is great to bake or roast while you make your sauce.


Step 3. Make your hollandaise sauce.


This recipe is nonstop once you start so I recommend reading through the instructions first so you're able to stay focused on making the perfect sauce!


Bring a saucepan of water to a light boil. Lightly melt your butter in measuring cup and set to the side. In medium glass bowl, combine egg yolks, lemon juice and water. Sit glass bowl on top of your boiling water pan (don't let water touch bottom of your bowl). Whisk constantly, alternating on and off heat (every 30-60 seconds) so the mixture doesn't get too hot - you do not want your eggs to scramble. When mixture has doubled in size, slowly add in your butter (about 1/4 at a time) and continue whisking. Keep adding in small portions while whisking until blended together. Add your salt, pepper (freshly ground pepper is great if you like it) and your cayenne and mix through. Adjust salt, pepper and cayenne to taste. Serve warm (sauce will thicken some as it cools but you don't want it cold when served).



Step 4: Prepare your eggs.


I recommend you prepare your eggs over light or over medium (yolk still runny and velvety) so the yolk will still run when broken. If you prefer a hard fried eggs that is fine too!


Step 5: Build your stack!


For each serving, lay two crab cakes on your plate as a base. Stack your egg next followed by your roasted asparagus. Cover with hollandaise sauce and serve!


Tips from your Top Goose:


  • Resist the urge to constantly flip your crab cakes. This will lengthen your cook time and cause your cakes to break apart. Gently lift a corner to make sure they aren’t getting too brown. As your stovetop gets going, you may want to turn down the heat a bit.

  • Don’t use too much oil or your crab cakes can get heavy and oily. I suggest adding 2tbsp to start and spread it around once heated. If the oil browns, do yourself a favor and dump it out then start again with new oil so you don’t ruin your flavor and cook!

  • If you prefer to cook your crab cakes in the oven, place cakes on a lightly greased nonstick sheet, brush lightly with melted butter and bake at 425 degrees for 10-14 minutes until your desired level of golden brown.

  • If your hollandaise breaks or starts to "scramble", save yourself the headache and extra time and toss it and start over.

  • Don't shy away from adding the cayenne to your hollandaise. It adds a ton of additional flavor and depth to your sauce and won't overpower if you add the small amount.

  • Hollandaise doesn't store well so its best to use within an hour of making it and make fresh sauce if you have leftovers for another meal.




Find helpful product reviews on many of our favorite go-to products in The Silly Goose kitchen from our very own Head Honker at head-honker.com!




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