I'm not sure why the return to darkness in the early evening has awakened my appetite for a breakfast-for-dinner entry, but here's one with a twist: ground golden flaxseed, in tidy crab cakes you can bake in the toaster oven.
The ground flaxseed is the only "filler," and it lends a slight nuttiness along with a healthy amount of omega-3 fatty acids.
Funny thing is, it doesn't interfere with the crab's flavor. Store the flaxseed in the refrigerator in a zip-top bag.
Serve with roasted red peppers with slivered garlic and olive oil, warmed in the same skillet you used to cook the eggs.
Flaxseed Crab Cakes
Adapted from “Wheat Belly 30-Minute (or Less!) Cookbook: 200 Quick and Simple Recipes to Lose the Wheat, Lose the Weight and Find Your Path Back to Health,” by William Davis (Rodale, December 2013).
8 ounces lump or jumbo-lump crabmeat
¼ cup ground golden flaxseed meal (see headnote)
1 teaspoon Italian seasoning blend (may substitute ½ teaspoon dried oregano plus ½ teaspoon dried basil)
2 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
3 large eggs
1 tablespoon unsalted butter
¼ teaspoon freshly ground black pepper
Preheat the toaster oven to 375 F. Line a small baking tray/sheet with aluminum foil.
Use your fingers to pick through the crabmeat, discarding any bits of shell or cartilage. Transfer the crabmeat to a mixing bowl, along with the flaxseed meal, Italian seasoning, oil and salt. Crack 1 of the eggs into the bowl, and stir gently to incorporate.
Form the mixture into 4 crab cakes, each about 3 inches across and ¾ inch thick, arranging them on the baking sheet/tray as you work. Bake for 8 to 10 minutes; the crab cakes should firm up and brown slightly on top.
Meanwhile, melt the butter in a medium nonstick skillet over medium-high heat. Swirl to coat, then crack the remaining 2 eggs into the pan. Cook until the whites have set but the yolk is still soft enough to run when poked open with a fork. Remove from the heat.
Place 2 crab cakes close together on each plate. Drape one egg over each. Sprinkle half of the pepper on each egg; serve right away.