Jumbo Lump Crab Cakes Recipe from Shirley Phillips of Phillips Seafood
Potato Crusted Crab Cake & Egg Sandwich—This Innovative Crab Cake & Egg Dish Can Be Eaten for Breakfast or Lunch.
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Cooking tools:
- Skillet
- Spatula
- Toaster
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Citrus press
- Plate
- Paper towel
Ingredients
- 4 Phillips Crab Cakes, thawed
- 4 Tbsp. dry potato flakes
- 4 multigrain English muffins, split and toasted
- 4 slices Canadian bacon, lightly grilled
- 4 large eggs, poached or fried “sunny side up” or “over easy”
- canola oil, as needed, to pan fry crab cakes
- 1 whole bulb garlic
- ½ c. Hellmann’s mayonnaise
- ½ c. light olive oil or canola oil
- 1 lemon, juiced (about 2 Tbsp.)
- 1 tsp. dry tarragon or 1 Tbsp. fresh tarragon, minced
- ¼ tsp. lemon & pepper seasoning salt
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