Crab Cake with Marinated Fennel, Poached Eggs and Horseradish Sauce beauty, as seen on Food Network Kitchen Live.
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


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.