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Prepare the Dish

Prepare the Spinach and Boursin Hollandaise

  • Knorr® Hollandaise Sauce, prepared 1 qt
  • Boursin cheese 2 oz
  • Baby spinach, roughly chopped 2 oz
  1. Prepare the Dish

    • 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.
    • Top half of toasted English muffin with one cooked crab cake, followed by poached egg & prepared Spinach & Boursin Hollandaise sauce (sub recipe below). Garnish with chopped chives & serve.
    • These crab cakes pair well with grilled tomato and asparagus.
  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.
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