A spicy twist on a breakfast classic.

Ingredients

• 2 pounds lump crabmeat (picked over for cartilage or shells)
• 6 scallions (root end removed, finely chopped)
• 1/2 cup parsley (leaves, finely chopped)
• 1/2 cup mayonnaise
• 1 large egg
• 1/2 cup panko bread crumbs
• 3 teaspoons Creole seasoning
• 2 teaspoon salt
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper (to taste)

• 4 egg yolks
• 1 tablespoon lime juice
• 1 cup butter (melted)
• 1 tablespoon Chipotle in Adobo sauce
• Kosher salt and freshly ground black pepper (to taste)

• 2 cups Sun Gold tomatoes (halved)
• 1/2 red onion (peeled, minced)
• 1/4 cup cilantro (chopped)
• 2 limes (juiced)
• Kosher salt and freshly ground black pepper (to taste)

• 2 tablespoons olive oil
• 4 pieces Canadian bacon (cooked and finely chopped)
• 8 large eggs
• 1 tablespoon white vinegar
• 1/4 cup pickled jalapenos (to serve)

Instructions

1. For the Crab Cakes: In a large bowl add the crabmeat, scallions, parsley, Canadian bacon, mayonnaise, egg, bread crumbs, Creole seasoning, salt and pepper and gently mix to combine, without breaking up any large lumps.
2. Shape the crabmeat into ten patties, using a 3-inch ring mold, that are 1-inch thick. Place crab cakes on a plate, cover with plastic wrap and refrigerate for at least 1 hour and up to 4 hours.