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Prepare the Crab Cake

  • Salt, kosher 4 Pinch
  • Garlic Powder 2 t.
  • Vegetable oil, as needed
  • Picked crab meat 2 lbs.
  • Red pepper, fine diced 8 oz
  • Celery, fine diced 5 oz
  • Red onion, fine diced 4 oz
  • Mustard powder 2 t.
  • Cayenne, ground 2 Pinch
  • Crackers, finely crushed or Panko breadcrumbs 3 oz
  • Flour, as needed
  • Black pepper, ground 2 Pinch

Prepare the Spinach and Boursin Hollandaise

To Serve

  • English muffins, split, toasted 10 each
  • Spinach and Boursin Hollandaise, prepared 4 cup
  • Eggs, poached 20 each
  • Chives, finely chopped, as needed
  1. Prepare the Crab Cake

    • Whisk together the egg and mayonnaise until fully combined. In a separate bowl, combine the next 10 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.
  2. Prepare the Spinach and Boursin Hollandaise

    • Bring the prepared Knorr® Hollandaise Sauce Mix to a simmer in a pan over medium heat.
    • Add the spinach and cheese and stir until the cheese has melted and the spinach has wilted.
    • Hold hot for service.
  3. To Serve

    • Top half of toasted English muffin with one cooked crab cake, followed by poached egg & hollandaise sauce. Garnish with chopped chives & serve.
    • These crab cakes pair well with grilled tomato and asparagus.
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