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With pinches and spoonfuls of McCormick Culinary Chipotle Powder, Ancho Chili Pepper, Cinnamon, Black Pepper plus French’s Dijon Mustard, customers cannot prepare enough for the layers of flavors in Chef Lance McWhorter’s Spicy Crab Cake Benedict! Served on a bed of grilled Roma tomatoes and sautéed baby spinach, this enticing entrée is then topped with ground jalapeno seasoning, capers, black pepper and a delicious poached egg. For extra crispiness on the sides, press your mix onto an oiled pan or grilled plate.
For a quick service brunch item, turn the spicy crab cake benedict into an egg sandwich.