Easter Brunch

It’s a rare treat to get away for the weekend and truly relax.  As a chef, I mostly work other people’s parties on the weekend.  So, when I do get that rare opportunity to host a party of my own, I really relish it….

Easter Brunch

Menu: Spicy Bloody Mary’s & Crab Cake Cobb Salad with a Soft Poached Egg


Crab Cake Cobb Salad with a Soft Poached Egg

Serves 4

2 (6 ounce) containers lump crab meat (Whole Foods has a very fresh product)

1 cup seasoned panko breadcrumbs

2 eggs, divided

salt and freshly ground pepper

1 cup flour

1 cup panko flakes

canola oil, as needed for frying

4 cups iceberg lettuce, chopped

4 tablespoons minced chives

4 tablespoons bacon, crumbled

6 tablespoons vinaigrette dressing

1 avocado, sliced

1 grapefruit, peeled, segmented

4 soft poached eggs

In a small bowl mix all crab meat with seasoned panko crumbs.  Add in one egg and stir to combine.  Season with salt and pepper.  Divide mixture into four even balls and form into tightly packed patties.  In three separate bowls add your flour, your egg wash (mixed with 1 tablespoon warm water), and your unseasoned panko flakes.  Dredge your crab cakes in flour, pat off then coat in egg wash, and finish in panko flakes.  Warm a large saute pan (with a lid) over medium-high heat.  Add enough canola oil to coat the pan by 1 inch.  Fry your crab cakes until golden and crunchy.  Remove pan from heat and cover with a lid to keep warm.

In a large bowl add your iceberg lettuce, chives, and bacon.  Mix with vinaigrette.  Plate evenly on the center of 4 separate plates and garnish with avocado slices and grapefruit segments.  Top each salad with a crab cake and a soft poached egg.  To finish add a long strip of chive for decoration and additional freshly ground pepper.  Invite your guests to break their egg yolks to complete the dish.  Enjoy!


Spicy Bloody Mary’s

Serves 4

16 ounces tomato juice

4 tablespoons horseradish

4 tablespoons Worcestershire sauce

4 tablespoons hot sauce (we used a combo of Tapatio and a horseradish flavored sauce)

2 tablespoons hot pepper seeds

freshly ground pepper

8 ounces vodka

4 lime wedges

4 celery pieces

In a small pitcher combine tomato juice, horseradish, Worcestershire sauce, hot sauce, and pepper seeds.  Season to taste with ground pepper.  In 4 rocks glasses, add ice and add 2 ounces of vodka to each glass.  Divide Bloody Mary Mix between glasses and stir to combine.  Top with a fresh lime wedge and a long piece of celery.  Enjoy!


3 thoughts on “Easter Brunch

  1. Pingback: Corned Beef and Cabbage « Cooking with Aurora

  2. Pingback: Spicy Bloody Mary « Cooking with Aurora

  3. Pingback: Creamy Maryland Crab Dip « Cooking with Aurora

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