This is a lighter variation on the crab cake. In lieu of mayonnaise as a binding agent I use mustard. I also do not bread them.
They certainly don’t need to be served up with poached eggs, but the two together are mighty tasty on a weekend morning.
12 oz crab meat
1/4 c grated onion
2 Tbs bread crumbs
1 Tbs fresh parsley, chopped
1 Tbs dijon mustard (may need more if it is not binding)
salt + pepper
Mix together all ingredients. Chill for one hour. Shape into small cakes.
In a pan over medium heat, brown the cakes for about five minutes per side, until golden.
Bring a small pot of water to boil. Add about two tablespoons vinegar to the water. This helps the eggs retain their shape. Crack one egg each into small teacups. Slowly immerse each cup into the boiling water, one at a time. Let water fill the cup some, and then gently tilt the cup to let the egg out. Cook the eggs for approximately 7 minutes.