CRAB CAKES WITH POACHED EGGS AND HORSERADISH SAUCE

Crab Cakes with Poached Eggs and Horseradish Sauce image

Provided by Eric Greenspan

Time 30m

Yield 2 servings

Number Of Ingredients 22

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3/4 pound jumbo lump crabmeat, picked over
1/4 cup finely ground panko breadcrumbs
2 scallions, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1 tablespoon chopped dill
1/4 cup mayonnaise
1 large egg
1 lemon, zested and juiced
1 teaspoon kosher salt
Dash cayenne pepper
1/2 cup canola oil
1 fennel, cored
1/4 cup fresh lemon juice
1/4 cup olive oil
Kosher salt
4 large eggs, plus 2 more (see Cook's Note)
1/4 cup cider vinegar
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 heaping tablespoon prepared horseradish, preferably with beets
Kosher salt, for seasoning

Steps:

For the crab cakes: In a large bowl, mix together all of the ingredients except for the canola oil. Shape into 4 equal patties.
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.
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.
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.
For the horseradish sauce: Combine all of the ingredients in a small bowl and stir well. Set aside.
Top each crab cake with some of the marinated fennel and 1 poached egg. Dollop with the horseradish sauce and serve right away.