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Try this Poached Eggs on Crabcakes with Creole Sauce Pt 1 recipe, or contribute your own. "Cheese" and "Celery" are two of the tags cooks chose for Poached Eggs on Crabcakes with Creole Sauce Pt 1.
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Put the celery, chiles, onions and garlic in a 4-quart saucepan over low heat. Cook 10 to 15 minutes, until softened. Add tomatoes and tomato sauce, sugars, syrups, hot sauces, water and all the spices except the file powder. Return the mixture to the boil, lower heat and simmer it for 30 minutes. Then add the file powder and stir the mixture until it thickens. Season with salt and pepper. For the crabcakes: Pre-heat the oil in a deep fryer to 365 degrees. In a saute pan, add onions, peppers, Creole mustard, hot sauce and Worcestershire sauce. Cook over moderate heat for 10 minutes. Remove contents to a stainless steel bowl. Add Asiago cheese and 1 1/2 cup fresh bread crumbs. Add crabmeat and 1 egg and mix to combine. Form into 10 patties. In a bowl mix together the remaining fresh bread crumbs and the panko. In another bowl, beat together the 2 remaining eggs. Dip a pattie into the beaten eggs, roll it in the bread crumb mixture and then deep fry it until golden brown, about 4 to 5 minutes. Drain on paper towels. Repeat with the rest of the crabmeat mixture. Serve immediately or hold in a 250 degree oven. For the poached eggs: Add the vinegar to the water in a wide, shallow pan. Break the eggs, one at a time, into a small bowl, lower the heat to simmer, and then pour the eggs gently into the water. Let them cook for 2 minutes, remove with a slotted spoon, rest the spoon on a paper towel to absorb the excess water, continued in part 2
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