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Brunch Style Crab Cakes Recipe

Liliana Knigin
  |   December 11, 2018   |  
Our brunch-style Crab cakes are filled with premium jumbo lump crab meat, a good mix of seasonings, and our special mustard and mayo sauce! Perfect for summer brunch, or special occasions like Mother's Day - even a Valentine's Day breakfast in bed! Served with a fresh salad and remoulade sauce.

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings

Brunch Style Crab Cakes Recipe

Ingredients for the crab cakes
  • 12 oz of Super or Jumbo Lump crab meat
  • 1/3 cup of Italian breadcrumbs
  • 1 egg
  • 3 tsp. of fresh chopped parsley
  • 1 tbsp. of mayonnaise
  • 1 tsp. of honey mustard
  • 1/8 tsp. of paprika
  • Salt and pepper
  • 2 tbsp. of butter

Ingredients for the salad
  • 2 avocados
  • 1 large red tomato
  • 2 ears of corn
  • 1 tbsp. chopped fresh cilantro
  • 1 tsp. fresh lime juice
  • Salt and pepper
  • 8 oz bag of baby mixed greens

Ingredients for the poached eggs

Ingredients for the remoulade

  1. Make the remoulade sauce by mixing all ingredients together in a bowl with a whisk. Cover and set aside in the refrigerator.
  2. Preheat your oven to 175 degrees Fahrenheit.
  3. In a bowl, mix by hand the crab meat with all the ingredients except for the 2 tablespoons of butter. Separate the crab cake mixtures into 4 portions and make 4 crab cake patties.
  4. Bring a non-stick sauté pan to medium heat. Melt the butter, and then cook the crab cakes on each side until lightly browned, approximately 3 minutes a side. Remove from heat and place in the oven to keep warm.
  5. Remove the corn husks and grill on all sides until the corn begins to slightly char. Set aside and cool. Once cool, remove the corn from the cob with a sharp knife. Place the kernels into a bowl.
  6. Chop the tomato into small squares and add the tomato to the bowl with the corn kernels.
  7. Slice the avocado in half, remove the seed, and with a pairing knife slice the avocado to make small squares without puncturing the skin of the avocado. Using a large spoon, run the spoon along the edges of the avocado skin to remove out the avocado fruit. Add the avocado squares to the bowl with the tomato and corn. Add the fresh chopped cilantro and lime juice and stir. Crack some fresh salt and pepper to taste.
  8. Bring a sauce pot filled with 2/3 of water and 2 tablespoons of white vinegar to a boil. Then crack the eggs into the pot and move the heat on the pot to medium. Boil for 3-4 minutes. The egg yolks should still be runny when opened.
  9. To serve, lace a small bed of mixed greens on the plate. Place a crab cake on top of the bed of greens, then carefully with a spoon place the tomato, avocado and corn salad on top of the crab cake, kept flat on top. Then place the poached egg and drizzle with the remoulade sauce.

This recipe is found in:
Recipes by Ingredient: Seafood Recipes
Recipes by Course or Meal: Breakfast and Brunch Recipes, Main Courses
Recipes by Occasion: Easter Recipes, Labor Day and 4th of July Recipes, Thanksgiving Recipes, Holiday Recipes, Valentine's Day Recipes
Recipes by Cuisine: American Recipes
Recipes by Season: Spring and Summer Recipes

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Liliana Knigin

A foodie with a knack for creating elegant recipes, Liliana has been crafting some of our most delicious recipes for over 20 years.

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