- Prep Time: 20m
- Cook Time: 25m
- Total Time: 45m
Ingredients
- For the Crab Cake Waffle
- 1 pound Crab Meat
- 1/4 cup Mayonnaise
- 1 Egg, lightly beaten
- 2 teaspoons Worcestershire
- 2 teaspoons Dijon mustard
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Lemon juice
- 2/3 cup Breadcrumbs or Crushed Crackers
- For the Poached Eggs
- 8 Eggs
- 1 tablespoon White vinegar
- For the Hollandaise
- 3 Egg Yolks
- 1 Lemon, juiced
- 1 cup Butter, melted (2 sticks)
- Salt to taste
- Hot sauce to taste (optional)
Instructions
- Season to taste with salt and optional hot sauce.
- With the blender running slowly drizzle the butter until thickened.
- Add the lemon juice and blend to combine.
- For the sauce, add the egg yolks to a blender and blend.
- Create a vortex in the water and add the eggs one at a time, cooking 4 at a time, for about 3 minutes, depending on the consistency you prefer. You can do this step ahead and immediately cool the eggs after cooking in a bowl of ice water and heat to serve by placing in boiling water for about 20 seconds.
- Bring a pot of water to a strong simmer, mild boil, add the vinegar.
- Make crab cake waffles one at a time and transfer to a baking pan in oven to keep warm.
- Divide into 8 equal portion and form into disks, about 1” smaller than the waffle maker.
- Using a rubber spatula, gently fold together until just combined, being careful not to break up the pieces of crab.
- Add the crab in an even layer over the top and dust the breadcrumbs on top of the crab.
- In a large bowl add the egg, mayonnaise, seafood seasoning, Dijon, lemon juice and Worcestershire and whisk to combine.
- Preheat a mini waffle maker. Preheat a sheet pan in the oven to 200⁰ to hold cooked crab waffles. In a large bowl add the egg, mayonnaise, seafood seasoning, Dijon, lemon juice and Worcestershire and whisk to combine. Add the crab in an even layer over the top and dust the breadcrumbs on top of the crab. Using a rubber spatula, gently fold together until just combined, being careful not to break up the pieces of crab. Divide into 8 equal portion and form into disks, about 1” smaller than the waffle maker. Make crab cake waffles one at a time and transfer to a baking pan in oven to keep warm. Bring a pot of water to a strong simmer, mild boil, add the vinegar. Create a vortex in the water and add the eggs one at a time, cooking 4 at a time, for about 3 minutes, depending on the consistency you prefer. You can do this step ahead and immediately cool the eggs after cooking in a bowl of ice water and heat to serve by placing in boiling water for about 20 seconds. For the sauce add the egg yolks to a blender and blend. Add the lemon juice and blend to combine. With the blender running slowly drizzle the butter until thickened. Season to taste with salt and optional hot sauce.
