*A few drops (or more to taste) of your favorite hot sauce (I used Tapatio)
Pre-heat oven to 350 and line a baking sheet with parchment paper.
In a large mixing bowl, crumble in the drained crab meat (if using canned), check for any remaining pieces of shell, and break apart into small pieces.
Add the remaining ingredients to the bowl and mix well.
Make small “cakes” by using a ring mold or by simple forming them into small patties firmly with your fingers.
Bake in the preheated oven for 8-10 minutes or until the tops start to turn a light golden brown.
While the crab cakes are cooking, saute some spinach in some ghee or coconut oil and set aside and make the Hollandaise Sauce.
3 egg yolks
3 tablespoons extra virgin olive oil (*or other fat of your choice – see my note below for what we used and more ideas!)
2 tablespoons hot water
1 tablespoon lemon juice
Pinch of sea salt
Pinch of cayenne pepper
In a double boiler or medium metal mixing bowl, gently whisk the egg yolks.
Continue whisking the yolks while adding the hot water, oil/fat, lemon juice, salt and cayenne pepper to the bowl. Place the double boiler or metal bowl over boiling water (not IN the boiling water if using a bowl, just hold over the boiling water so the steam hits the bottom of the bowl) and whisk constantly until the sauce begins to thicken (about 30 seconds – 1 minute).
Poach Some Eggs
Poach as many eggs as you have crab cakes (as mentioned above, the recipe makes 4 but if you double the recipe, obviously poach more eggs if you need them!)
Now to eat!
*On a plate start with a spoonful of the cooked spinach, top with a crab cake, top that with an egg, and spoon some of the sauce on top.