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1
["In a large saucepan of simmering water, add 1 teaspoon (5 ml) of white vinegar. Add eggs and poach to desired doneness.
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2
Toast and butter english muffins. Place crab cake onto toasted muffin half. Remove and drain poached eggs on a towel and place onto crab cake.
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3
Top with warm avgolemono sauce and serve immediately.", "Preheat oven to 425 F (220 C). In a large skillet, melt butter over medium heat and saute shallot, garlic and thyme until fragrant.
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4
Add bread crumbs and stir often until light golden. Transfer to shallow dish. In a bowl, mix together mayonnaise, citrus zest and juice and chili sauce.
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5
Add crabmeat, green onions, egg and mustard to mayonnaise mixture and stir. Season to taste.
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6
Using about 4 tbsp (60 ml) of the mixture, make 1/2 in (1 cm) thick patties. Press lightly into bread crumb mixture, coating all sides.
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7
Place cakes on parchment-lined baking sheet and bake for 15 minutes, turning once, or until crisp and golden.
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8
Avgolemono Sauce: Beat the egg whites until foamy. Beat in egg yolks, water, lemon juice, and 2-3 ladlesful of heated broth, a little at a time, beating (or whisking) continuously. The sauce will thicken and when it coats the spoon it is ready. Cover with a towel for a few minutes and serve."]
