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Gluten free • 10 mins to cook • Serves 4


6 oz Lump crab meat, cooked jumbo


1 Basil, fresh


4 Eggs, large


1 Hot sauce
2 tsp Lemon juice, fresh

Pasta & Grains

1/2 8 ounces polenta

Oils & Vinegars

1 Cooking spray, Nonstick
2 tbsp Distilled white vinegar
1 tbsp Olive oil, extra virgin
Bob's Red Mill
Bob's Red Mill • 28 weeks ago

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