Potato Crusted Crab Cake & Egg Sandwich

Ingredients

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

Cooking Instructions

• Preheat oven to 450°F.
• Trim top of garlic bulb, brush with 1 Tbsp. olive oil, wrap in foil and roast about 15-20 minutes or until soft.
• Gently press roasted garlic cloves out of skin into small food processor. Add remaining dressing ingredients and pulse until emulsified.
• Coat tempered crab cakes with potato flakes, pressing about 1 Tbsp. into each cake.
• Coat bottom of non-stick pan with oil over medium heat and pan fry coated crab cakes approx. 3-4 minutes per side or until golden brown and internal temperature reaches 165°F.
• To serve: Place Canadian bacon on bottom half of toasted English muffin. Top with crab cake then egg. Spoon a rounded tablespoon of lemon tarragon aïoli over the top.

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