Recipe courtesy of Eric Greenspan

Crab Cakes with Poached Eggs and Horseradish Sauce

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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Crab Cakes:

Marinated Fennel:

Poached Eggs:

Horseradish Sauce:


  1. For the crab cakes: In a large bowl, mix together all of the ingredients except for the canola oil. Shape into 4 equal patties.
  2. Heat the oil in a large skillet over medium heat until hot. Carefully add the crab cakes and fry until browned, 4 to 5 minutes. Carefully flip and fry on the other side until golden brown, about 4 minutes. Remove to a plate and keep warm.
  3. For the fennel: Thinly slice the fennel on a Japanese mandoline. Transfer to a medium bowl; add the lemon juice and olive oil and toss well to combine. Set aside.
  4. For the poached eggs: Bring a large saucepan of salted water to a boil and add the vinegar. Reduce the heat to a gentle simmer. While swirling the water with a slotted spoon, slowly add the 4 eggs and poach until the whites are solid and the yolks remains runny, 4 to 5 minutes. Carefully remove the eggs with the slotted spoon and drain on a paper towel-lined plate.
  5. For the horseradish sauce: Combine all of the ingredients in a small bowl and stir well. Set aside.
  6. Top each crab cake with some of the marinated fennel and 1 poached egg. Dollop with the horseradish sauce and serve right away.

Cook’s Note

Have 1 or 2 extra eggs on hand as a backup, just in case an egg falls apart during poaching.

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