Best Brunch for the Super Bowl – Crab Cakes


 Crab Cakes with Spinach and Poached Eggs 

My Little SoHo Kitchen – Michelle TCHEA

Makes 4 crab cakes
Large potatoes 2, peeled and chopped
Hard-boiled eggs 2, peeled and diced
Onion 1, peeled and finely chopped
Coriander 2 Tbsp, finely chopped
Crab meat 300 g (101/2 oz), shredded
Dry breadcrumbs 70–110 g (21/2–4 oz),
mixed with white sesame seeds
Olive oil 3 Tbsp
Eggs 4, for poaching
Garlic 2 cloves, peeled and finely chopped
Spinach 2 handfuls, washed and drained
Butter 1 Tbsp
Plain (all-purpose) flour 5 Tbsp, for frying / dredging
Egg 1, lightly beaten
Fresh breadcrumbs 50 g (12/3 oz)
Sweet Chilli Sauce
Red chillies 5, finely chopped
Garlic 3 cloves, peeled and finely chopped
Sugar 3 Tbsp
Fish sauce 1/2 tsp
1.    Place all ingredients for sweet chilli sauce in a saucepan. Add a splash of water and bring to the boil. Simmer until slightly thickened. Set aside to cool.
2.    In a pot, bring water and potatoes to the boil. Reduce to a steady simmer and cook until potatoes are tender. This should take 12–15 minutes. Drain well and immediately mash, leaving some chunks of potato. Set aside to cool.
3.    Lightly mix diced eggs, onion and coriander into mashed potatoes.
4.    Stir in crab meat. Add three-quarters of the dry breadcrumb mix to bring it all together. Add more breadcrumbs if needed. Form 4 patties with mixture.
5.    Prepare coating for patties. Lightly coat patties with flour, followed by egg and then fresh breadcrumbs. Removing excess as you go through the dredging process.
6.    Heat oil in a shallow frying pan and lightly cook patties until golden brown on each side. Set aside to drain off oil.
7.    Poach eggs.
8.    Meanwhile, fry garlic and spinach in butter. Remove from heat when spinach has wilted. 
9.    Arrange spinach on serving plates. Top with crab patties and poached eggs.
Drizzle sweet chilli sauce over and serve.
Note: If you want to give the crab cakes a creamier texture, add 2 Tbsp sour cream to mashed potatoes in step 3.

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