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This brunch-ready stunner tops golden crab cakes from Fulton Fish Market with a fried egg, sprouts, quick-pickled onion, and a squeeze of lemon, all tucked into a buttery brioche bun. A creamy herb honey mustard remoulade—think a bright, punchy French-style mayo sauce loaded with mustard and herbs—ties everything together with just the right tang. On the side, crispy roasted sweet potato fries are made for dunking in garlicky aioli, finished with pops of briny trout roe for a little extra brunch-worthy luxury.
Chef Instructor
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Live, interactive cooking with a professional chef who keeps things approachable and fun.
We’ll send the recipe ahead of time so you can prep, test it out, or just come ready with questions.
During class, ask questions in real time and chat with other home cooks — some curious, some seasoned, all here to learn.
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After the live class, the full recipe and class replay will be available in Past Classes page.