Crab Cake with a Soft-Boiled Egg Inside

Total Time:
1 hr 35 min
40 min
40 min
15 min

6 servings

  • Pickled Beets:
  • 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
  • Crab Cakes:
  • 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
  • Soft-Boiled Eggs:
  • 2 teaspoons salt
  • 6 large organic eggs
  • Breading and Frying:
  • 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
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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