CRAB CAKE WITH A SOFT-BOILED EGG INSIDE
Steps:
- For the pickled beets: In a medium saucepot, bring the sugar, vinegar, fennel seeds and 1 cup water to a boil. Place the sliced beets in a heatproof bowl. Pour the boiling liquid over the beets and let sit for 20 minutes.
- For the crab cakes: Put the crabmeat, mayonnaise, panko, mustard, seafood seasoning, red and yellow bell peppers, scallions, Scotch bonnet peppers, thyme and egg in a large bowl and lightly toss until combined. Set aside.
- For the soft-boiled eggs: Bring 8 cups water to a rolling boil and add the salt; prepare an ice water bath. Place the eggs into the boiling water and cook for 5 minutes; immediately transfer the eggs to the ice bath to halt the cooking. When cool enough to handle, peel and set aside.
- For the breading and frying: Heat the oil in a heavy bottomed saucepan or deep-fryer until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- Whisk together the milk and eggs in a shallow bowl. Put the panko and cornstarch in separate shallow bowls. Mold one-sixth of the crab cake mixture around a soft-boiled egg to form a ball. Then roll the coated egg in cornstarch, followed by the egg mixture, followed by the panko. Repeat with the remaining crab and eggs.
- Carefully lower each coated egg into the oil and cook until golden brown and crisp, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
- Dress each plate with some parsley, kale and pickled beets. Put a crab cake-covered egg on top and drizzle with olive oil.
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