and a dash of hot sauce that subtly amplifies the flavors and textures of the other ingredients. I pan-fry my Cajun crab cakes, too, making them a quick and easy way to enjoy restaurant-quality ...

If your sauce is too thick, add water to thin, about a teaspoon at a time. Poach the eggs in simmering water. Place one crab cake on each plate, top with poached egg, then sauce.