Crabcakes with Spinach & Poached Egg is presented by guest blogger Chef Michelle Tchea
This recipe is perfect for breakfast, brunch, light lunch on the patio or as a sophisticated dinner. Easy enough for a weeknight, glamourous enough for the weekends. Enjoy!
Crabcakes with Spinach & Poached Egg Recipe
Makes 4 Crabcakes
Ingredients for Crabcakes
• Large potatoes 2, peeled and chopped
• Hard-boiled eggs 2, peeled and diced
• Onion 1, peeled and finely chopped
• Coriander 2 Tbsp, finely chopped
• Crab meat 101/2 oz, shredded
• Dry breadcrumbs (21/2–4 oz), mixed with white sesame seeds
• Olive oil 3 Tbsp
• Eggs 4, for poaching
• Garlic 2 cloves, peeled and finely chopped
• Spinach 2 handfuls, washed and drained
• Butter 1 Tbsp
Ingredients for Coating
• Plain (all-purpose) flour 5 Tbsp, for frying / dredging
• Egg 1, lightly beaten
• Fresh breadcrumbs 1 2/3 oz
Sweet Chilli Sauce
• Red chillies 5, finely chopped
• Garlic 3 cloves, peeled and finely chopped
• Sugar 3 Tbsp
• Fish sauce 1/2 tsp
Prepare
- Place all ingredients for sweet chilli sauce in a saucepan. Add a splash of water and bring to the boil. Simmer until slightly thickened. Set aside to cool.
- In a pot, bring water and potatoes to the boil. Reduce to a steady simmer and cook until potatoes are tender. This should take 12–15 minutes. Drain well and immediately mash, leaving some chunks of potato. Set aside to cool.
- Lightly mix diced eggs, onion and coriander into mashed potatoes.
- Stir in crab meat. Add three-quarters of the dry breadcrumb mix to bring it all together. Add more breadcrumbs if needed. Form 4 patties with mixture.
- Prepare coating for patties. Lightly coat patties with flour, followed by egg and then fresh breadcrumbs. Removing excess as you go through the dredging process.
- Heat oil in a shallow frying pan and lightly cook patties until golden brown on each side. Set aside to drain off oil.
- Poach eggs.
- Meanwhile, fry garlic and spinach in butter. Remove from heat when spinach has wilted.
- Arrange spinach on serving plates. Top with crab patties and poached eggs.
- Drizzle sweet chilli sauce over and serve.
Note: If you want to give the crab cakes a creamier texture, add 2 Tbsp sour cream to mashed potatoes in step 3.
Recipe by Michelle Tchea‘s My Little Soho Kitchen
