Servings: 4 servings
Prep Time: 20 min
Cook Time: 15 min
1/4 cup finely chopped bell pepper
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 lemon, juiced
2 tablespoons chopped parsley
Salt and freshly ground black pepper
2 cups lump crabmeat, picked free of shells
2 egg yolks
4 tablespoons cream
4 large tablespoons butter, room temperature
1/2 lemon, juiced
1 tablespoon white vinegar
3 cups water
1 tablespoons white vinegar
1 teaspoon salt
4 large eggs
Parsley, for garnish
Cheesy biscuits, to serve
For the Crab Salad:
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.
For the Hollandaise Sauce:
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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