Mix cram cake mix in a bowl and season. Portion out 2.5 oz cakes, roll in bread crumbs, dip in egg/creme mixture, and roll in bread crumbs again. Brown cakes in a sautee pan over med/high heat. Finish in oven.
Poach 2 eggs, making sure yolks are runny and whites are set. Remove from poaching liquid.
Sautee spinach in butter (or bacon grease if available), and season to taste.
Plate crab cakes, then spinach on top of cakes, then carefully place eggs on top of spinach. Then drizzle with Hollandaise Sauce. Serve with appropriate sides. Optional :Garnish eggs with crumbled bacon and chopped parsley.
Serving
Suggestions
2 cakes=1 serving
Originally Submitted
3/13/2008
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