Crab & Bacon Breakfast Sandwich - 16 oz

Prep

60 Minutes

Total

140 Minutes

Yield

8 Servings

Ingredients

Crab Cake

  • 1/2 Cup Mayonnaise
  • 1 Ea Large Egg, beaten
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Worcestershire Sauce
  • 1 Tsp Sambal Chili Paste
  • 16 Oz Heron Point Crab Meat
  • 20 Ea Saltine Crackers, smashed
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 2 Tbsp Chives, chopped
  • 1 Tsp Old Bay Seasoning
  • 1 Tsp Lemon Juice
  • 1/2 Cup Canola Oil

English Muffins

  • 3 Ea Utilize your favorite English Muffin, toasting prior to final assembly

Caramelized Onions

  • 2 Ea Small Onion, sliced
  • 1 Tbsp Canola Oil

Fried Eggs

  • 8 Ea Eggs
  • 1 Tbsp Butter, unsalted
  • Pinch Salt
  • Pinch Black Pepper

To Serve

  • Sliced avocado
  • Cooked bacon
  • Mayonnaise

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

For the crab cake:

  1. In a medium sized bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and sambal until smooth
  2. Add the crab meat and crushed saltines to the bowl and gently fold together
  3. Chill in refrigerator for at least 1 hour
  4. Preheat oven to 350°F
  5. Add the salt, pepper, chives, old bay, lemon juice and separate into 8 patties, about 1/3C each
  6. Heat a large skillet over medium heat
  7. Add the oil and sear the crab cakes until golden brown, about 2 minutes per side
  8. Place in the oven and bake for 5-10 minutes or until the internal temperature is 165°F

For the Caramelized Onions:

  1. Sauté onions in oil on medium-low heat until caramelized, stirring often for about 20 minutes
  2. If they start to stick to the pan, add 1 Tbsp of water and deglaze. Continue as necessary being very careful

For the Fried Eggs:

  1. Heat butter in pan on medium heat. Crack eggs in pan and cook about 45 seconds each side. Season with. Salt and pepper, serve immediately