Crab Cake Benedict with Florentine Hollandaise
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. Perfect for Valentine’s Day brunch.
Ingredients per serving
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
-
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
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
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.
