Nutrition
- Calories: 501
- Protein: 32g
- Fat: 39g
- Carbs: 1g
Ingredients
For the crab cakes:
For the poached eggs:
- 1 pound canned lump crabmeat
- 1 tablespoon carnivore mayonnaise, homemade
- 5 tablespoons powdered Parmesan cheese 1 large egg
- 1 teaspoon fine grain sea salt
- 2 tablespoons lard or ghee, for frying
For the poached eggs:
- 8 large eggs
- 1⁄2 cup Carnivore Hollandaise, for serving
Directions
Prep Time: 7 minutes Cook Time: 10 minutes Servings: 4
- First, make the crab cakes by mixing all the ingredients except the lard in a large bowl. Blend well.
- Heat the lard in a large skillet over medium-high heat.
- Using a spoon, form crab cakes. Each crab cake needs two tablespoons of mixture and you have enough to make 8 mini crab cakes.
- Cook until golden brown, about 2 minutes, and then flip each crab cake and cook for another minute, until golden brown on the other side.
- Next, poach your eggs by filling a large saucepan with about 4 inches of water. Bring to a simmer, and swirl the water in one direction to create a small whirlpool.
- Carefully crack in the eggs into the whirlpool. Poach the eggs until the whites are just cooked but the yolks are still soft and runny.
- If you’re making a lot of eggs, you may need to cook in batches so they don’t become overcrowded.
- Serve by placing 2 crab cakes on each plate, then top each crab cake with a poached egg and a drizzle of hollandaise.
- Crab cakes and poached eggs can be stored apart in airtight containers in a fridge for up to 3 days.
- You can store the hollandaise in a covered jar in the refrigerator for up to 5 days.
- Reheat the crab cakes in a greased skillet over medium heat, frying for a minute or two on each side until heated through.
- Reheat the poached eggs in a pot of simmering water for 1 minute or until warmed through. Heat the Hollandaise to drizzle over and serve.
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