Crab Cake Egg Stacks

Crab Cake Egg Stacks

Did you say brunch? This delicious recipe for Crab Cake Egg Stacks is ideal when you want to impress your brunch guests but you don’t want to spend a ton of time in the kitchen. It pairs perfectly with the Fact 2015 Chardonnay. You could also pair this with le Cadeau Rose’ Sparkling Wine alone or as a delicious base for classic mimosas.

Crab Cake Egg Stacks
5 from 1 vote
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Crab Cake Egg Stacks

Servings 5

Ingredients

  • 6 ounces refrigerated lump crabmeat rinsed and fl aked
  • 1 cup shredded zucchini
  • 2 egg whites
  • 2 tablespoons plain nonfat Greek yogurt
  • 3 tablespoons whole-wheat panko Japanese-style breadcrumbs
  • 1/2 teaspoon McCormick® Chili Powder
  • 1/4 teaspoon McCormick® Black Pepper Ground
  • 1/4 teaspoon McCormick® Red Pepper Crushed
  • 1 avocado chopped
  • 2 tablespoons mango chutney
  • 1 teaspoon lemon juice
  • 5 eggs poached
  • Bottled hot pepper sauce
  • 1/4 cup snipped fresh cilantro optional

Instructions

  1. In a medium bowl combine crabmeat, zucchini, egg whites and yogurt. Stir in panko, chili powder, black pepper and crushed red pepper.

  2. Form mixture into five 1/2-inch-thick patties (about 1/3 cup crab mixture per patty). Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add patties to hot skillet; cook about 10 minutes or until lightly browned (160°F), turning once halfway through cooking time. Reduce heat as needed to prevent the patties from overbrowning.

  3. Meanwhile, for avocado topper, in a small bowl stir together avocado, chutney and lemon juice.

  4. Serve each crab cake topped with a poached egg. Spoon avocado topper over all. Sprinkle each serving with 1 or 2 dashes of hot pepper sauce. If desired, garnish with snipped fresh cilantro.

This delicious recipe for Crab Cake Egg Stacks pairs perfectly with the Fact 2015 Chardonnay.

Our Fact 2015 California Chardonnay has light aromas of citrus such as grapefruit and lemon. Toward the middle and through the finish, aromas of crème brulée, almond and dry hay come forward. The nutty characters of almond and chestnut present in the finish is a classic sign of maturity in Chardonnay. Very well-balanced, this 2015 Chardonnay is powerful, dry, straightforward and intense.

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1 Comment

  1. Wow! Very informative, I can’t wait to do this. I don’t seem to like pepper sauce, can I do away with it while I still enjoy the recipe with Fact? Thanks

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