Crab Cakes with Poached Eggs and Wild Mushroom Sauce

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My husband made these for our two boys and I last night and they were delicious! Probably the best crab cakes I have ever had, and I've had a lot!

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My husband made this for Christmas breakfast and they were a hit with everyone including our kids. We had a similar version at a restaurant with a white sauce but the wild mushroom sauce just made this a fantastic meal! We have to use canned lump crab meat because fresh is not readily available here in our area but it worked well. Look forward to these again very soon.

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The recipe turned out great, after I found that I had it in a different Emeril cookbook. The recipe on this website was missing what I think were pretty key ingredients for the crab cakes. The web version did not have any breadcrumbs listed. I was having a hard time getting my crab mixture to form a cake until I happened to locate the recipe in his cookbook. There are several other differences, but I do not think they would have made much of a difference. The mushroom sauce is incredible. btw, you need 1/2 cup italian breadcrumbs.