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Crab cake with poached egg

Published on November 16, 2018
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Featured in the delicious new Indy Cafe CookbookAnthony and Sue Johns of Johns’ Deli in Instow share their Devon crab cakes and poached egg recipe

Devon crab cakes

Serves 4

You will need

White and brown crab meat 450g
Mayonnaise 1½ tbsp
Dijon mustard 1½ tsp
Chipotle sauce 1 tbsp
Free range egg 1, beaten
Gluten-free panko bread crumbs 4 tbsp
Spring onions 1 bunch, finely chopped
Olive oil spray

To serve

Spinach 4 handfuls, washed and dried
Free range eggs 4
Chilli flakes 4 pinches


  1. Preheat the oven to 180°c / gas 5.
  2. Place the crab meat, mayonnaise, mustard, chipotle sauce, egg, 2 tbsp of breadcrumbs and spring onion in a large bowl and combine.
  3. Divide the crab mix into 4 equal portions, roll into balls and shape into patties approximately 10cm in diameter.
  4. Coat the patties in the remaining breadcrumbs until evenly covered. Spray with the olive oil, place on a tray and bake in the preheated oven for 20 minutes.
  5. 5 minutes before removing the crab cakes, poach the eggs in a pan of simmering water with a splash of white wine vinegar for 4 minutes.
  6. To serve: dress the plate with spinach, add the crab cake with the poached egg on top and then sprinkle with chilli flakes.
Indy Cafe Cookbook

Recipe featured in the new Indy Cafe Cookbook. Buy your copy here.

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