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Ingredients

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Crab Cakes:

Florentine Hollandaise:

To Serve:

  • English muffins (halved & toasted) 10.0 whole
  • Spinach (sauteed) 8.0 cups
  • Eggs (poached) 20.0 pc
  • Chives (finely chopped) 25.0 ml

Get your diners benedic-ted to your small plate menu with this Crab Cake Benedict. Served on a bed of wilted spinach with a delicate Florentine Hollandaise for that extra flavour burst!

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Preparation

  1. Crab Cakes:

    1. Whisk together the Hellmann's Original Mayonnaise and egg until fully combined.
    2. In a separate bowl, combine the crab meat, garlic, mustard powder, red pepper, celery, red onion, Robertsons Cayenne pepper, bread crumbs and seasoning. Fold together until evenly mixed.
    3. Fold the crab mixture into the mayonnaise mixture until fully combined. Refrigerate for at least 1 hour.
    4. Form the crab mixture into 20 thick patties. Dust each patty with flour.
    5. Add enough oil to a large sauté pan to thickly coat the bottom with about ½ cm of oil and heat over medium-high heat. Fry the patties for about 3 min per side, or until golden brown and heated through.
  2. Florentine Hollandaise:

    1. Prepare the Knorr Professional Hollandaise Sauce as per pack instructions, and simmer in a pan over medium heat.
    2. Add the cream cheese and spinach, and stir until the cheese has melted and the spinach has wilted.
    3. Hold hot for service.
  3. To Serve:

    Top half the toasted English muffin with sautéed spinach, one cooked crab cake, followed by a poached egg and the prepared hollandaise sauce. Garnish with chopped chives and serve.
  4. Chef’s Tip:

    The crab cakes can be frozen. They also pair well with grilled tomato and asparagus.
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