Ingredients
The following ingredients have 4 Servings
- 2 tablespoons dijon mustard
- 1/4 cup mayonnaise
- 2 tablespoons plain almond milk
- salt and black pepper (to taste)
- 1/4 cup plain breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh green onions
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground pepper
- pinch of cayenne pepper
- 2 large eggs (lightly beaten)
- 10 ounces jumbo lump crabmeat
- 2 tablespoons vegetable or canola oil
- 1 tablespoon unsalted butter
- 4 eggs cooked to your liking (we poached ours)
- fresh greens
- fresh parsley (for garnish)
Instruction
- In a small bowl, combine the dijon mustard, mayonnaise, almond milk, and salt and black pepper to taste for the almond-mustard sauce. Whisk until smooth. Thin out if necessary and transfer to an airtight container. Refrigerate until you are ready to use.
- In a medium bowl, combine the breadcrumbs, parsley, green onions, mayonnaise, lemon juice, salt, black pepper and eggs. Mix until fully combined and moist. Gently fold in the crabmeat.
- Form the crab cake mixture into 4 equal sized patties. Set aside.
- In a large nonstick sauté pan set over medium-high heat, add the vegetable oil and butter. Swirl until the butter has melted and then add each of the patties. Cook for about 5 minutes on each side or under brown and crispy. Transfer the crab cakes to a plate that has been lined with a paper towel.
- Prepare your eggs to your liking. Serve the crab cakes on a bed of fresh greens. Top with eggs and sprinkle with fresh parsley. Serve the almond-mustard sauce on the side. Enjoy immediately!
