Crab cake with poached egg

• 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.

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