|Spicy Crab Cake|
|Jumbo lump crab||3 lb|
|Club House Ancho Chili Pepper, Ground||1/2 tsp|
|Club House Cinnamon, Ground||1/2 tsp|
|Club House Pepper, Black Ground||1/2 tsp|
|Panko bread crumbs||1/4 cup|
|Parsley, minced||1 tbsp|
|French’s Dijon Mustard||1 tbsp|
|Scallion, minced||1 tbsp|
|Lemon juice||1 tsp|
|Club House Chipotle Chili Pepper, Ground||1 tsp|
|Kosher salt||1 tsp|
|White wine vinegar||1 tbsp|
|Spicy Hollandale Sauce|
|Lemon juice, freshly squeezed||1 tbsp|
|Unsalted butter, melted||1/2 cup|
|Club House Cayenne Pepper, Ground||1/2 tsp|
|Jalapeno, ground||1/2 tsp|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Roma tomatoes, sliced||2 each|
|Spinach, sautéed||1 bunch|
|Club House Pepper, Black Cracked||1 tbsp|
Chef’s Tip: Pair with an English muffin for a fast-service egg sandwich.
This recipe was created for Club House for Chefs by: Lance McWhorter, Chef at FT33 in Dallas.
For the Spicy Crab Cake: Whisk egg and mayonnaise until smooth. Add all ingredients except for the crab and mix thoroughly. Gently fold in crab. Chill for at least 30 minutes. Pack mix into 2” ring mold and press out excess moisture. Bake 8 minutes at 500 degrees Fahrenheit.
For the Poached Eggs: Bring water seasoned with Kosher salt and white vinegar to a simmer in a saucepan. Gently crack egg and drop into water after stirring in a circular motion. Cook for 5 minutes or until whites have set and yolk is just cooked. Remove with slotted spoon, allow to drain into a towel under the spoon. Serve immediately.
For Spicy Hollandaise Sauce: Whisk egg yolks and lemon juice in bowl until doubled in volume then place bowl over a pot of simmering water and slowly add butter while whisking until fully incorporated. Remove from heat and whisk in seasonings. Adjust texture by whisking in water from the pot. Hold warm
For Serving: Serve on 3 grilled Roma tomato slices and sautéed baby spinach, top with a poached egg, and hollandaise seasoned with ground jalapeño seasoning, capers, and Club House Black Pepper, Cracked.