Instructions

Prepare the crab cakes according to your favorite recipe or use pre-made ones. Cook them until they are golden brown and heated through.

While the crab cakes are cooking, prepare the poached eggs. Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water and carefully slide the eggs into the center of the whirlpool. Cook for about 3-4 minutes for a soft, runny yolk or longer if you prefer a firmer yolk. Remove the eggs with a slotted spoon and transfer them to a plate lined with paper towels to drain excess water.

Toast the English muffins until golden brown.

Assemble the dish: Place a toasted English muffin half on a plate. Top it with a crab cake, followed by a poached egg. Drizzle hollandaise sauce generously over the egg and crab cake. Add a small handful of arugula on top. Season with salt and pepper to taste. Repeat the process for the second serving.

Garnish with chopped chives or parsley if desired.

Serve the crab cake, poached egg, and hollandaise sauce on a muffin immediately while it is still warm. It’s a delightful combination of flavors and textures, with the creamy hollandaise sauce complementing the crab cake and the peppery arugula adding a fresh touch. Enjoy your meal!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and seafood pages.