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
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Eggs 2.0 each
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Picked crab meat 900.0 g
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Flour, as needed
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Vegetable oil, as needed
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Garlic powder 6.0 g
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Celery, fine diced 115.0 g
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Red pepper, fine diced 175.0 g
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Red onion, fine diced 75.0 g
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Cayenne, ground 0.5 g
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Salt and Pepper, to taste
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Crackers, finely crushed or Panko breadcrumbs 90.0 g
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Mustard powder 4.5 g
Prepare the Spinach and Boursin Hollandaise
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Boursin cheese 60.0 g
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Baby spinach, roughly chopped 55.0 g
To Serve
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English muffins, split, toasted 10.0 each
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Spinach, sauteed 900.0 g
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Eggs, poached 20.0 each
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Spinach and Boursin Hollandaise, prepared 1.0 L
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Chives, finely chopped, as needed
Preparation
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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 2/3 cm of oil and heat over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown and heated through.
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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.
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To Serve
- Top half of toasted English muffin with sautéed spinach, one cooked crab cake, followed by poached egg and Spinach and Boursin Hollandaise sauce. Garnish with chopped chives and serve.
- These crab cakes pair well with grilled tomato and asparagus.
