Ingredients Jump to Instructions ↓

  1. 1/4 cup finely chopped bell pepper

  2. 1/2 cup mayonnaise

  3. 1 teaspoon Worcestershire sauce

  4. 1 teaspoon hot pepper sauce (recommended: Tabasco)

  5. 1/2 lemon , juiced

  6. 2 tablespoons chopped parsley Salt and freshly ground black pepper

  7. 2 cups lump crabmeat, picked free of shells

  8. 2 egg yolks

  9. 4 tablespoons cream

  10. 4 large tablespoons butter , room temperature

  11. 1/2 lemon, juiced Dash cayenne Pinch salt Pinch sugar

  12. 1 tablespoon white vinegar

  13. 3 cups water

  14. 1 tablespoons white vinegar

  15. 1 teaspoon salt

  16. 4 large eggs Parsley , for garnish Cheesy biscuits, to serve

Instructions Jump to Ingredients ↑

  1. In a large bowl, whisk together all ingredients except for the crab and red peppers. Gently fold in the crab and peppers. Reserve. *Cook's Note: When mixing the crab and peppers, be careful not to break up the crab too much. Combine all ingredients, except the vinegar, in the top of a double boiler , over boiling water. Whisk until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth . Stir in the vinegar. Bring the water, vinegar and salt to a low simmer in a medium saucepan . Crack an egg into a small ramekin and gently slide the egg into the water. Crack another egg into the same cup and while the water returns to a low simmer , slide the second egg into the water. Repeat. Let lowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft runny yolks. Remove with a slotted spoon onto a paper towel lined plate. Top a cheesy biscuit with a poached egg. Add a small scoop of crab salad on top of the egg. Spoon the hollandaise over the egg and garnish with parsley. Serve immediately.


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