Place the crab meat in a large mixing bowl and pick through making sure all the shells are removed, being careful to leave large chunks intact. Add the tomatoes, olive oil, tarragon, scallions
, jalapeno, lemon
and lime zests and juices, and gently toss with a pinch of salt.
Toast the muffins and butter liberally.
Poach the eggs to your liking, in gently simmering water.
Top each muffin with some crab salad and a poached egg. Add your favorite hot sauce to taste if using and serve.
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