Recipe courtesy of Bobby Flay
2 hr 45 min
(includes chilling time)
1 hr 15 min
8 servings
2 hr 45 min
(includes chilling time)
1 hr 15 min
8 servings
2 hr 45 min
(includes chilling time)
1 hr 15 min
8 servings


Crab Cakes:
  • 1/2 cup mayonnaise
  • 2 heaping tablespoons prepared horseradish, drained
  • 2 tablespoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon chile de arbol or cayenne powder
  • Salt and freshly ground black pepper
  • 1 1/2 pounds jumbo lump crab meat, picked over
  • 2 to 3 tablespoons plus 2 cups quick-mixing flour, such as Wondra flour
  • 2 green onions, green and pale green parts thinly sliced
"Old Bay" Hollandaise:
  • 1 tablespoon ground bay leaves 
  • 2 1/2 teaspoons celery salt 
  • 1 1/2 teaspoons dry mustard 
  • 1 1/4 teaspoons freshly ground black pepper 
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cloves 
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon ground white pepper 
  • 1/4 teaspoon ground allspice 
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger 
  • 1/4 teaspoon crushed red pepper flakes 
  • 1 tablespoon fresh lemon juice
  • 3 large egg yolks, lightly beaten
  • 1 1/2 sticks unsalted butter, melted until foamy
  • 1 teaspoon kosher salt
  • Canola oil, for frying crab cakes
  • Fresh parsley leaves, for garnish
Poached Eggs:
  • 1 tablespoon white wine vinegar
  • 8 eggs
  • Kosher salt and freshly ground black pepper


Watch how to make this recipe.

For the crab cakes: Whisk together the mayonnaise, horseradish, mustard, lemon juice and chile de arbol in a bowl and season with salt and black pepper. Add the crab and green onions and gently fold to combine with a spatula. Add enough of the quick-mixing flour to just bind the mixture together. Cover and refrigerate for at least 1 hour and up to 8 hours.

For the hollandaise: Meanwhile, stir together the bay leaves, celery salt, mustard, 1 teaspoon black pepper, paprika, cloves, nutmeg, white pepper, allspice, cardamom, ginger and red pepper flakes in a bowl. Combine the lemon juice and egg yolks in a medium stainless-steel bowl and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and 1/4 teaspoon black pepper. Keep warm in the oven until ready to use. Keep the remaining spice mixture in an airtight container and keep in a cool, dark place.

For frying the crab cakes: Put 2 cups quick-mixing flour in a shallow dish and season with salt and black pepper. Remove the crab mixture from the refrigerator and divide into 8 equal patties, each about 1/2-inch thick. Dredge the patties on both sides in the flour and place on a platter.

Heat 1/4 cup canola oil in a large nonstick saute pan over high heat until the oil begins to ripple. Saute the cakes until golden brown on both sides and just cooked through, about 3 minutes per side.

For the poached eggs: Heat 3 cups of water and the vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolks are nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.

To serve, top the crab cakes with the poached eggs and "Old Bay" hollandaise. Garnish with parsley.

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