Ingredients per serving


Prepare the Crab Cake

Prepare the Spinach and Boursin Hollandaise

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

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.



  1. 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.
  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 cheese and spinach, 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 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.