Crab Cake With A Soft Boiled Egg Inside Recipes

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FRIED DEVILED EGGS



Fried Deviled Eggs image

Crunchy and creamy join forces to make an upgraded deviled egg that will upend your usual backyard BBQ fare. Fried hard-boiled egg whites are filled with a tangy egg yolk filling: think Scotch egg (a soft-boiled egg encased in sausage and then breaded and deep-fried) meets deviled egg. It's an addictive mashup with the perfect spicy touch, thanks to pickled jalapeno.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 20 deviled eggs

Number Of Ingredients 9

12 large eggs
1/3 cup mayonnaise
1 tablespoon distilled white vinegar
2 teaspoons yellow mustard
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 cup all-purpose flour
1 1/4 cups panko
Paprika and pickled jalapeno slices, for serving

Steps:

  • Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
  • Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
  • Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with 1/2 teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with 1/4 cup water. Put the panko on another plate. Line a third plate with paper towels.
  • Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
  • Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)

DIVINELY RICH EGGS BENEDICT WITH CRAB



Divinely Rich Eggs Benedict with Crab image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

16 slices thick-cut bacon
One .9-ounce package hollandaise sauce mix
1/2 cup bottled clam juice
1/2 cup milk
1/4 cup (1 stick) plus 2 tablespoons unsalted butter
One 4-ounce container prepared refrigerated hollandaise sauce
1/2 cup store-bought pesto
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
4 croissants
1 cup lump crabmeat
8 large eggs
1 tablespoon white vinegar
8 teaspoons finely chopped black olives

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm.
  • Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm.
  • Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.
  • Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.
  • Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
  • To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate.

GRANDMOM ANDERSONS' CRAB CAKES



Grandmom Andersons' Crab Cakes image

My grandmother instilled in me a love of good food, purely made, with the best ingredients. This recipe has been coveted by our family & friends for many years. It's too good to keep a secret any more

Provided by Annelizabeth

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h30m

Yield 10

Number Of Ingredients 11

1 egg
1 tablespoon butter
1 small onion, minced
1 strip celery, minced
1 pound fresh crabmeat
1 teaspoon Worcestershire sauce
1 ½ cups milk
5 slices day-old bread
3 eggs, beaten
3 cups dry bread crumbs
oil for frying

Steps:

  • Place one egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Melt the butter in a skillet over medium heat. Cook and stir the onion and celery until the onions are translucent; remove and let cool. In a mixing bowl combine the cooled onion mixture with crabmeat. Mix thoroughly. Refrigerate for 15 minutes.
  • Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce.
  • Pour milk into a separate bowl. Dip the bread slices, one at a time, quickly into the milk and squeeze most of it out. Add soaked bread to the crab mixture. Refrigerate for 30 minutes or until firm.
  • In a wide shallow bowl, beat the 3 eggs. Place bread crumbs in a separate bowl. Remove crab mixture from refrigerator, shape into hamburger shaped patties. Dip each one into the beaten egg and then into the bread crumbs, coating well.
  • In a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice golden brown.

Nutrition Facts : Calories 338.7 calories, Carbohydrate 32.7 g, Cholesterol 107.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 17 g, SaturatedFat 3.5 g, Sodium 513.4 mg, Sugar 4.8 g

CRAB CAKE WITH A SOFT-BOILED EGG INSIDE



Crab Cake with a Soft-Boiled Egg Inside image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 27

1 cup sugar
1 cup champagne vinegar
1 teaspoon fennel seeds
3 baby candy striped beets, thinly sliced
3 red beets, thinly sliced
3 baby yellow beets, thinly sliced
1 pound jumbo lump crabmeat
1 cup mayonnaise
1 cup panko breadcrumbs
2 tablespoons Creole mustard
2 tablespoons seafood seasoning, such as Old Bay
1 tablespoon finely diced red bell peppers
1 tablespoon finely diced yellow bell peppers
1 tablespoon chopped scallions
1 tablespoon finely diced Scotch bonnet peppers
1 teaspoon chopped fresh thyme
1 egg
2 teaspoons salt
6 large organic eggs
About 6 cups canola or vegetable oil, for frying
1 cup milk
2 eggs
4 cups panko breadcrumbs
2 cups cornstarch
1 cup fresh parsley leaves, for serving
1 cup thinly sliced kale leaves, for serving
Olive oil, for drizzling

Steps:

  • For the pickled beets: In a medium saucepot, bring the sugar, vinegar, fennel seeds and 1 cup water to a boil. Place the sliced beets in a heatproof bowl. Pour the boiling liquid over the beets and let sit for 20 minutes.
  • For the crab cakes: Put the crabmeat, mayonnaise, panko, mustard, seafood seasoning, red and yellow bell peppers, scallions, Scotch bonnet peppers, thyme and egg in a large bowl and lightly toss until combined. Set aside.
  • For the soft-boiled eggs: Bring 8 cups water to a rolling boil and add the salt; prepare an ice water bath. Place the eggs into the boiling water and cook for 5 minutes; immediately transfer the eggs to the ice bath to halt the cooking. When cool enough to handle, peel and set aside.
  • For the breading and frying: Heat the oil in a heavy bottomed saucepan or deep-fryer until a deep-fry thermometer inserted in the oil registers 350 degrees F.
  • Whisk together the milk and eggs in a shallow bowl. Put the panko and cornstarch in separate shallow bowls. Mold one-sixth of the crab cake mixture around a soft-boiled egg to form a ball. Then roll the coated egg in cornstarch, followed by the egg mixture, followed by the panko. Repeat with the remaining crab and eggs.
  • Carefully lower each coated egg into the oil and cook until golden brown and crisp, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
  • Dress each plate with some parsley, kale and pickled beets. Put a crab cake-covered egg on top and drizzle with olive oil.

CRAB CAKE MIXTURE



Crab Cake Mixture image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 7

1-ounce olive oil
1/2 Medium yellow onion, small dice
1 stalk celery, small dice
2 pounds crab meat
1/2 cup mayonnaise (recipe to follow)
2 tablespoons parsley, chopped
1 1/2 ounces Japanese bread crumbs

Steps:

  • In saute pan, add olive oil. Sweat onions and celery in oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.

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