Prep: 30 minutes plus standing and chilling
Cook: 15 minutes • Serves: 6
1/2 cup mayonnaise
1-1/2 tablespoons coarse ground mustard
1 tablespoon sriracha
2 teaspoons fresh lemon juice
1-1/2 teaspoons seafood seasoning
1 teaspoon ground black pepper
4 green onions, thinly sliced
2 tablespoons drained and chopped capers
1 pound refrigerated jumbo lump or canned crabmeat, drained and picked through
2 cups panko breadcrumbs
4 tablespoons canola oil
1.Prepare Crab Cakes: In medium bowl, whisk 1 egg; stir in mayonnaise, mustard, sriracha, lemon juice, seafood seasoning and black pepper until well combined. Fold in 3 tablespoons onions and capers; gently fold in crabmeat and 1¼ cups breadcrumbs, being careful not to break up the crabmeat. Let stand 10 minutes.
2.Line cookie sheet with plastic wrap; place remaining 3/4 cup breadcrumbs in shallow dish. Form crabmeat mixture into 6 (4-1/2-inch) cakes and lightly coat with breadcrumbs. Place on prepared cookie sheet; cover and refrigerate 45 minutes.
3.In large skillet, in 2 batches, heat 1 tablespoon oil over medium heat; add crab cakes and cook 5 minutes or until golden brown, turning once.
4.In separate large skillet, in 2 batches, cook remaining 6 eggs in remaining 2 tablespoons oil over medium heat 3 minutes or to desired doneness.
5.Serve crab cakes topped with eggs garnished with remaining onion.
Approximate nutritional values per serving:
423 Calories, 25g Fat (3g Saturated), 124mg Cholesterol,
801mg Sodium, 24g Carbohydrates, 1g Fiber, 22g Protein