Initial version
Ingredients
for the Fake Hollandaise
- 1/2 c mayonnaise
- 1/4 c Sriracha
- 1 tsp minced garlic
- 1/4 tsp kosher salt
for the Crab Cakes
- 1 large egg
- 2 tbsp mayonnaise
- 1 1/2 tsp Dijon mustard
- 1 tsp Sriracha
- 1 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp minced chives
- 3/4 lb lump crabmeat picked over
- 1/3 c fine fresh bread crumbs
- 1/2 c canola oil
for the Eggs
- 2 c baby arugula
- 1 small avocado sliced
- 1/2 tsp distilled white vinegar or lemon juice
- 4 eggs
- Freshly ground black pepper
Instructions
Make The Fake Hollandaise
In a bowl, stir together the mayonnaise, Sriracha, garlic, and salt until combined. Refrigerate until ready to use.
Make The Crab Cakes
In a bowl, whisk together the egg, mayo, mustard, Sriracha, Worcestershire, salt, pepper, and chives. Add the crabmeat and bread crumbs and gently fold, trying not to break up the crab. (It's just a little bit of bread crumb to hold the cakes together, not a filler!) Form into 4 crab cakes, arrange them on a plate, cover, and refrigerate for 1 hour.
In a large skillet, heat the oil over medium-high heat. When the oil is shimmering-hot, gently lay the crab cakes in the oil and fry until golden on the underside, 4 minutes. Gently flip and fry an additional 4 minutes. Drain on paper towels and cover with foil to keep warm.
Poach The Eggs
Bring a large skillet of water to a simmer over high heat.
Divide the arugula and avocado among 4 plates and top each plate with a crab cake. Cover with foil to keep warm.
Add the vinegar to the simmering water. Crack the eggs into individual small bowls and slip the eggs into the simmering water, remove the pan from the heat, cover, and let cook until the whites are solid, 3 to 4 minutes.
Using a slotted spoon, drain the eggs from the water and top each crab cake with an egg. Spoon some fake hollandaise sauce over each egg, season with pepper, and serve right away.