Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Robby Melvin
Recipe by Coastal Living September 2017

Gallery

Credit: Photography: Jennifer Causey; Prop Styling: Heather Chadduck Hillegas; Food Styling: Chelsea Zimmer.

Recipe Summary test

active:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

HOLLANDAISE
CRAB
EGGS
ADDITIONAL INGREDIENTS

Directions

Instructions Checklist
  • Place 2 muffin halves, cut side up, on each of 4 plates. Divide crabmeat among muffin halves. Using a slotted spoon, remove eggs from skillet, and gently place 1 egg on top of crabmeat on each muffin half. Top each serving with 1 to 2 tablespoons hollandaise. Sprinkle with chopped chives, and serve immediately.

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  • 4 Steps to Foolproof Poached Eggs1. Add water to a large skillet, filling two-thirds full.2. Bring to a boil over high; reduce heat to medium, and simmer. Stir in vinegar.3. Break each egg into a custard cup; gently slip eggs into water in skillet.4. Cook until desired degree of doneness (3 minutes for runny yolks, or 4 to 5 minutes for cooked yolks).

  • Whisk in lemon juice and Old Bay seasoning until blended. (Reserve remaining clarified butter for another use.) Keep hollandaise warm.

  • Prepare the crab: Cook butter in a skillet over medium, stirring often, until butter begins to turn golden brown, 1 to 1 1/2 minutes. Add crabmeat, and gently stir to coat. Cook, stirring occasionally, until warmed through, about 2 minutes. Set aside, and keep warm.

  • Prepare the eggs: See "4 Steps to Foolproof Poached Eggs," below.

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