First, I preheated the oven to 350. I sliced two whole tomatoes and put them in the oven to roast. Next, I halfed all of the English muffins and placed them in the oven too. Keep an eye on the bread so that it does not burn.
While those cooked, I made the home made crab cakes (with fresh crab meat from Louisiana!). All I did was mix the following:
- 1 lb of Crab (Claw Meat)
- 1 bunch of chives/green onions
- 1/2 White Onion
- 1/2 Green Bell Pepper
- 2 Eggs
- A few dabs Tobasco Sauce
- 2 dabs Worcestshire Sauce
- Tony's
- Black Pepper
I mixed it all together then formed patties and rolled them in Italian bread crumbs. I heated a skillet to medium high with canola oil layering it. Then I cooked the patties on medium-low till they were golden brown (approx. 4-6 minutes on each side).
After the patties were all down in the skillet, I removed the English muffins and began plating. I put two halves, face up on each plate. I diced 1.5 avocados and added avocado slices to all 6 plates on the smaller half of the English muffin.
I then took the tomatoes out of the oven and added them to the other half of the English muffin (the larger half).
While my crab cakes were finishing up, I started frying eggs. (If your crab cakes are already done, just turn the skillet off so that they stay warm, but don't over cook.)
I sprayed pam on another, large skillet and heated it to medium high. I cooked three eggs at once. Once they turned white, I turned off the skillet and flipped them to let them finish cooking. Be careful not to bust the yolk.
Plate the crab cake on top of the tomatoes and then add your fried egg. It's best served with a knife, fork and mimosa! I served these three and quickly fried up three more eggs for the remaining plates. This recipe made enough for six and had two crab cakes left over that did not last long!
Everyone loved it and I hope that you do too!:)
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