Simple, yet special, recipes for the home chef.

Polenta Cakes with Crab & Eggs

Polenta Cakes with Crab & Eggs - A simple yet special brunch dish made with just a few great ingredients. |

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 11th while we celebrate the deliciousness of brunch and prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway. Please visit them all for more information.

My husband and I used to go out for breakfast or brunch almost every weekend. We thought it was best to leave breakfast cookery up to “the pros.” But somehow, a $20 nonstick electric griddle changes our lives. No, seriously. For how much use we get out of this thing, we would have easily paid $200 for it if we had to.

Polenta Cakes with Crab & Eggs - A simple yet special brunch dish made with just a few great ingredients. |

It was a total impulse purchase. We were walking through a department store and saw a huge stack of these cheap griddles. Since we’re not big fans of nonstick cookware for everyday cooking (we prefer stainless steel), we’d had plenty of trouble cooking eggs and pancakes. Let’s face it – for breakfast, nonstick is usually best. The griddle just jumped into our arms and came home with us. And we immediately became breakfast cooking machines. Well, Jeff did. I mostly became a coffee-brewing-and-waiting-for-breakfast-to-be-cooked-machine.

Polenta Cakes with Crab & Eggs - A simple yet special brunch dish made with just a few great ingredients. |

A dish like this is an example of a simple but special brunch you can make at home that will rival anything at your local diner. It’s just a handful of ingredients, simply prepared. The slightly sweet polenta (cornmeal) cake is the perfect base for a pile of luxurious jumbo lump crab meat. The runny egg yolk is the only “sauce” needed. Squirt on some hot sauce and maybe a sprinkling of fresh herbs, and you’re in business.

OXO Pancake Turner |

I poached the eggs for this recipe, but WHY didn’t I cook those on the griddle too? Eggs over easy cooked on the griddle along with the polenta and crab is definitely a good option here. Use a trusty OXO pancake turner to swiftly flip everything like a short-order cook!

Have you entered the gigantic #BrunchWeek giveaway yet? There are a TON of great prizes, including brunch ingredients, kitchen equipment and gift baskets. Click here to find out more and enter to win!

Polenta Cakes with Crab & Eggs - A simple yet special brunch dish made with just a few great ingredients. |

Polenta Cakes with Crab & Eggs

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes


  • Nonstick cooking spray
  • 8 ounces polenta (1/2 of a refrigerated roll), cut into 4 slices
  • 1 tablespoon extra virgin olive oil
  • 6 ounces cooked jumbo lump crab meat
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons distilled white vinegar
  • 4 large eggs
  • Hot sauce, for serving (optional)
  • Chopped fresh basil, chives or parsley, for serving (optional)


  1. Preheat oven to 200 degrees F. Heat griddle or large nonstick skillet over medium-high heat. Lightly spray with cooking spray, then add polenta slices. Cook 6 to 8 minutes or until golden brown on both sides; turning occasionally. Transfer polenta cakes to rimmed baking pan and transfer to oven to keep warm.
  2. Reduce griddle heat to medium. Add olive oil and crab; cook 3 to 4 minutes or until warmed through. Squeeze lemon juice over crab; transfer to small bowl and keep warm.
  3. Meanwhile, fill large high-sided skillet with water. Heat to a slow boil (about 190 degrees F). Add vinegar to water. One at a time, crack eggs into small ramekin and use ramekin to slowly slide eggs into water. Cook 4 minutes or until whites are set and yolks are still soft. Using a slotted spoon, remove eggs from water and blot on paper towel-lined plate.
  4. To serve, divide polenta cakes between 4 plates. Divide crab over polenta cakes and place eggs on top. Serve immediately, with hot sauce and chopped herbs, if desired.

This recipe originally appeared here on the Naturebox blog.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Be sure to check out today’s other lovely #BrunchWeek recipes:


Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:


Disclosure: California Walnuts, Bob’s Red Mill, OXO, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing prize for this week’s giveaway free of charge. I was provided with a pancake turner from Oxo to use for #BrunchWeek. I was not compensated for writing this post, and all opinions are my own.


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33 Responses to “Polenta Cakes with Crab & Eggs”

  1. Liz — May 5, 2014 at 7:53 am

    What an elegant brunch recipe, Lori! I’m going to have to start printing my favorite Brunch Week recipes in hopes that the hubby will cook me up something lovely!!!


  2. Terri Truscello — May 5, 2014 at 9:39 am

    Polenta and egg drool – sounds like a perfect brunch to me!


  3. Courtney @ Neighborfood — May 5, 2014 at 10:08 am

    We got an electric skillet for our wedding. It wasn’t something we registered for, and at the time I remember wondering when we were ever going to use it. Boy was I wrong! It’s SO perfect for breakfast, especially because you can cook more than two pancakes at once. I’m wishing I had all the ingredients on hand to make this for lunch today!


  4. littleredkitchen — May 5, 2014 at 11:32 am

    Woo! Yeah! Polenta cakes for the win! Also I totally used the refrigerator polenta for mine too. After too many attempts using my own leftover polenta, I went with the easier route.


  5. Lori | Foxes Love Lemons — May 5, 2014 at 12:22 pm

    Thanks so much, Terri!


  6. Lori | Foxes Love Lemons — May 5, 2014 at 12:23 pm

    Yeah, I like homemade polenta for a big, soft bowl of it….but for cakes, the refrigerated is just so much easier.


  7. Camilla Mann — May 5, 2014 at 12:32 pm

    Wow! That looks amazing! I’m putting that on my short list of things to cook. I have a crab-artichoke benedict recipe in the hop for later this #BrunchWeek. But I LOVE the polenta idea.


  8. BeccaHeflin — May 5, 2014 at 12:41 pm

    I love polenta, and this just sounds amazing!


  9. Veronica Gantley — May 5, 2014 at 2:01 pm

    You had me at crab my friend.


  10. Shaina Wizov — May 5, 2014 at 4:03 pm

    That looks so fancy! The colors are so vibrant and make it look extremely appetizing, even though I don’t like eggs I’d still it because it looks so good!


  11. Mary Frances — May 5, 2014 at 5:23 pm

    What a gorgeous brunch, great job!


  12. Gourmet Getaways — May 5, 2014 at 7:02 pm

    What a delicious recipe!!
    I do like polenta cakes but I never thought to have them for brunch with crab and egg, I usually have them for dinner as part of a Mediterranean stack. Can’t wait to try the recipe.


  13. Rachel@my disorganized life — May 5, 2014 at 7:21 pm

    Polenta, crab and eggs- what a great idea- this dish would make any mom feel super special!


  14. Stephie (eat your heart out) — May 5, 2014 at 8:40 pm

    This. This combo is amazing! So sophisticated.


  15. Lori | Foxes Love Lemons — May 5, 2014 at 9:07 pm

    What? You don’t like eggs? Oh well, I understand. I didn’t like bacon or pie for YEARS. haha.


    • Shaina Wizov replied: — May 6th, 2014 @ 11:21 am

      Lol I’m weird I know. I always get omelets with egg whites. I just don’t like the taste of eggs by themselves.


  16. Lori | Foxes Love Lemons — May 5, 2014 at 9:08 pm

    Thanks so much, Mary!


  17. Lori | Foxes Love Lemons — May 5, 2014 at 9:08 pm

    Oh, a Mediterranean stack sounds great! Do you have a recipe?


    • Gourmet Getaways replied: — May 5th, 2014 @ 10:51 pm

      I just had a look on my site, this Polenta stack was pretty delicious. I am adding you to my Foodie Friends blogroll so I remember to pop over and say hi more often.


      • Lori | Foxes Love Lemons replied: — May 6th, 2014 @ 9:36 am

        Oh my gosh, that looks FABULOUS, Julie! Such an elegant presentation, and I love the flavors.

        Also, I’d love to have you, as often as you want. Thanks so much for finding me!

  18. Lori | Foxes Love Lemons — May 5, 2014 at 9:08 pm

    Thanks Rachel! My mom always requests quiche for Mother’s Day, but I think she would like this, too 🙂


  19. Lori | Foxes Love Lemons — May 5, 2014 at 9:08 pm

    Thanks so much, Stephie!


  20. Alice Choi — May 5, 2014 at 11:36 pm

    I recently re-discovered my love for polenta! There’s a sweet polenta recipe in Sweet Paul’s Eat and Make cookbook. . anyway, this looks freaking fabulous. Can’t wait to try this!


    • Lori | Foxes Love Lemons replied: — May 6th, 2014 @ 9:31 am

      Honestly, I generally prefer homemade polenta over the refrigerated roll, but making homemade soft polenta, rolling it, and getting it to come out nice is a pain! haha. So when I serve homemade, I usually just go the soft route. That sweet polenta sounds delish!


  21. Sophia Del Gigante — May 5, 2014 at 11:44 pm

    Loving this breakfast! I agree, non stick is usually best for breakfast and food blogger to food blogger, my husband is also the breakfast cook! LOL! I heart polenta and only had it with breakfast once and it was magical! I am soooo into this! Crushing on this breakfast!


    • Lori | Foxes Love Lemons replied: — May 6th, 2014 @ 9:32 am

      Hahaha, we are some lucky food bloggers to have these husbands! If it weren’t for Jeff making breakfast, we’d still be going out for it every weekend. Because no way in hell am I spending my weekend mornings cooking, too 😉


  22. Samantha Ferraro — May 6, 2014 at 7:29 am

    These are soooo my kinda flavors!! LOVE polenta..and for breakfast with an egg…yesss!


  23. Lori | Foxes Love Lemons — May 6, 2014 at 10:56 am

    Thanks Samantha!


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