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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dish was created on a rainy morning in Baltimore using leftover crab meat from the evening before. I was particularly satisfied with this dish and thought I'd share it here. Since the main ingredient, crab, is a favored Maryland staple, I thought I'd give the dish a regional name reflecting it's origin. Read more . I'm sure I'm not the first Marylander to serve this breakfast, but I'm probably the first to publically recognize it here. Good eating. Ingredients:
1 cup leftover, uncooked crab imperial |
2 each eggs |
2 tb mozzarella cheese |
1 ea english muffin |
1 tb butter |
1 tb olive oil |
Directions:
1. Preheat oven to 350 F.
2. In a large skillet, melt 1 Tb butter and 1 Tb Olive oil. Press two crab patties from the left over crab Imperial mixture into two muffin sized cakes about 3/4-inch thick.
3. Place the crab cakes in skillet and begin browning process.
4. Using a fork, separate the two halves of the English Muffin and place in a toaster.
5. When the crab cakes are brown on one side, turn and immediately break two eggs into the skillet, taking care to keep the yolks intact.
6. When the muffin is toasted, remove from toaster, spread with a thin layer of margarine, and lay on a flat sheet of aluminum foil. Remove the browned crab cake and place one cake on each muffin halve. Flip the eggs and lightly salt and pepper. Quickly remove the eggs from the skillet and layer onto the crab cake, muffin stack.
7. Sprinkle the eggs with mozzarella cheese and place in the oven for 4-5 minutes until the cheese just begins to melt.
8. Remove and serve with a cup of steaming black coffee.
9. While I used left-over crab imperial, I think any crab cake mixture will work here. The important part of this dish is not overcooking the egg yoke while frying. When the dish is eaten, the yoke mixes into the crab cake and muffin, creating an excellent blend of flavors.
10. Sometime I'll try to remember to post a photo of the dish.
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