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1
For the pickled beets: In a medium saucepot, bring the sugar, vinegar, fennel seeds and 1 cup water to a boil.
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2
Place the sliced beets in a heatproof bowl.
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3
Pour the boiling liquid over the beets and let sit for 20 minutes.
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4
For the crab cakes: Put the crabmeat, mayonnaise, panko, mustard, seafood seasoning, red and yellow bell peppers, scallions, Scotch bonnet peppers, thyme and egg in a large bowl and lightly toss until combined.
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5
Set aside.
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6
For the soft-boiled eggs: Bring 8 cups water to a rolling boil and add the salt; prepare an ice water bath.
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7
Place the eggs into the boiling water and cook for 5 minutes; immediately transfer the eggs to the ice bath to halt the cooking.
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8
When cool enough to handle, peel and set aside.
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9
For the breading and frying: Heat the oil in a heavy bottomed saucepan or deep-fryer until a deep-fry thermometer inserted in the oil registers 350 degrees F.
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10
Whisk together the milk and eggs in a shallow bowl.
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11
Put the panko and cornstarch in separate shallow bowls.
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12
Mold one-sixth of the crab cake mixture around a soft-boiled egg to form a ball.
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13
Then roll the coated egg in cornstarch, followed by the egg mixture, followed by the panko.
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14
Repeat with the remaining crab and eggs.
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15
Carefully lower each coated egg into the oil and cook until golden brown and crisp, about 3 minutes.
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16
Remove with a slotted spoon and drain on paper towels.
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17
Dress each plate with some parsley, kale and pickled beets.
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18
Put a crab cake-covered egg on top and drizzle with olive oil.
