This innovative crab cake & egg dish can be eaten for breakfast or lunch.
4 Phillips Crab Cakes, thawed
4 Tbsp. dry potato flakes
4 multigrain English muffins, split and toasted
4 slices Canadian bacon, lightly grilled
4 large eggs, poached or fried “sunny side up” or “over easy”
canola oil, as needed, to pan fry crab cakes
Lemon Tarragon Aïoli Dressing:
1 whole bulb garlic
½ c. Hellmann’s mayonnaise
½ c. light olive oil or canola oil
1 lemon, juiced (about 2 Tbsp.)
1 tsp. dry tarragon or 1 Tbsp. fresh tarragon, minced
¼ tsp. lemon & pepper seasoning salt
Try your hand at the original crab cake recipe first used at Phillips Crab House in Ocean City, MD, in 1956.
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