BEST BRUNCH EVER! Crab Cake Waffles

Spring is time for big brunches! We open up the windows and ease back into things like entertaining, and enjoy light and seasonal faire. This is a big twist on all things brunchy. I must confess, I love brunches and often have a hard time finding things that are Gluten free, savory and exciting. This recipe hits all those notes and more! It makes a pretty badass dinner too…just sayin’.
Check out us making these goodies on WMUR Cooks Corner!
- 6oz lump crab meat
- ½ cup thawed frozen shredded potatoes
- ¼ cup bread crumbs
- 3 TBSP Mayonnaise
- I teaspoon Cucina Aurora Veggie Dill Dip
- 1 egg
- Pinch salt and pepper
- ¼ cup mayonnaise
- 1 TBSP Ketchup
- 1 TBSP Mustard
- 1 tsp Cucina Aurora Hot Pepper Oil
- Garlic, parsley and lemon juice to taste
- In a large bowl, mix all ingredients for waffle. Form into patties and place on hot waffle iron. Cook to desired crispness.
- Meanwhile make the remoulade by mixing all ingredients in a bowl.
- In a separate pan, fry an egg until center is almost set.
- Remove waffle from waffle iron and top with rémoulade, then egg and chopped green onions.
- Serve with lightly steamed asparagus and enjoy!



