Crab Cake Benedict with Florentine Hollandaise

Name: Crab Cake Benedict with Florentine Hollandaise
Yield: 10
Ingredients: 2.0lbs Picked crab meat; 0.0n/a Flour, as needed; 0.0n/a Vegetable oil, as needed; 2.0tsp Garlic powder; 2.0tsp Mustard powder; 1.0cup Hellmann's® Real Mayonnaise 1 gal 4 pack; 2.0each Eggs; 1.0cup Red pepper, fine diced; 0.5cup Celery, fine diced; 0.5cup Red onion, finely diced; 0.25tsp Cayenne, ground; 0.0x Salt and Pepper, to taste; 1.0cup Crackers, finely crushed or Panko breadcrumbs; 2.0oz Boursin cheese; 2.0oz Baby spinach, roughly chopped; 1.0quart, prepared Knorr® Professional Hollandaise Sauce Mix 30.2oz. 4 pack; 0.0n/a Chives, finely chopped, as needed; 20.0each Eggs, poached; 10.0each English muffins, split, toasted; 4.0cups Spinach and Boursin Hollandaise, prepared; 5.0cups Spinach, sauteed

Crab Cake Benedict with Florentine Hollandaise – - Recipe

Offer something a little outside the box with this Crab Cake Benedict served with a sauce of wilted baby spinach and melted Boursin cheese, then paired with grilled tomato and asparagus.

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Prepare the Crab Cake

Picked crab meat 2.0 lbs
Flour, as needed
Vegetable oil, as needed
Garlic powder 2.0 tsp
Mustard powder 2.0 tsp
Hellmann's® Real Mayonnaise 1 gal 4 pack 1.0 cup
Hellmann's® Real Mayonnaise 1 gal 4 pack
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Eggs 2.0 each
Red pepper, fine diced 1.0 cup
Celery, fine diced 0.5 cup
Red onion, finely diced 0.5 cup
Cayenne, ground 0.25 tsp
Salt and Pepper, to taste
Crackers, finely crushed or Panko breadcrumbs 1.0 cup

Prepare the Spinach and Boursin Hollandaise

Boursin cheese 2.0 oz
Baby spinach, roughly chopped 2.0 oz
Knorr® Professional Hollandaise Sauce Mix 30.2oz. 4 pack 1.0 quart, prepared
Knorr® Professional Hollandaise Sauce Mix 30.2oz. 4 pack
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To Serve

Chives, finely chopped, as needed
Eggs, poached 20.0 each
English muffins, split, toasted 10.0 each
Spinach and Boursin Hollandaise, prepared 4.0 cups
Spinach, sauteed 5.0 cups

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Seafood

Offer something a little outside the box with this Crab Cake Benedict served with a sauce of wilted baby spinach and melted Boursin cheese, then paired with grilled tomato and asparagus.

...

Preparation

Prepare the Crab Cake
- Whisk together the mayonnaise and egg until fully combined. In a separate bowl, combine the next 9 ingredients and fold together until evenly mixed.
- Fold the crab mixture into the mayonnaise mixture until fully combined. Refrigerate the crab cake mixture for at least 1 hour.
- Form the crab mixture into 20 thick patties. Dust each patty with flour.
- Add enough oil to a large sauté pan to thickly coat the bottom with about ¼ inch of oil and heat over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown and heated through.
Prepare the Spinach and Boursin Hollandaise
- Bring the prepared Knorr® Hollandaise Sauce Mix to a simmer in a pan over medium heat.
- Add the cheese and spinach, and stir until the cheese has melted and the spinach has wilted.
- Hold hot for service.
To Serve
- Top half of toasted English muffin with sautéed spinach, one cooked crab cake, followed by poached egg and hollandaise sauce. Garnish with chopped chives and serve.
- These crab cakes pair well with grilled tomato and asparagus.