How to Make It
Make the crab cakes. Mix the first seven ingredients from mayonnaise to eggs together. Slowly fold in the crab meat, trying not to break up the meat as much as possible. Portion out the crab cake batter to form 14 balls, each about ½ inch in diameter.
Heat a nonstick skillet over medium heat and spray with nonstick spray. Gently place crab cakes in the pan and cook for about 3 minutes on each side, or until brown and crisp.
Sauté some spinach. In a separate pan, sauté garlic over medium heat with extra virgin olive oil. Add in baby spinach and cook until wilted and all the water has evaporated.
Poach a few eggs. In a 2 quart sauce pot over high heat, bring 6 cups of water to just under a boil with 1 tablespoon of white vinegar. Swirl the water and gently drop in your eggs. Poach until the white has just set and the yolk is still runny.
Assemble the crab cake Benedict. Build your Benedict starting with the crab cake, then the garlicky spinach, poached egg, and top with your favorite Hollandaise recipe.