Poached Eggs with Crab Salad and English Muffins

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 3 to 6 servings
LEVEL: Easy

ingredients

  • 2 pounds lump crab meat
  • 1 cup cherry tomatoes, quartered or halved
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup picked fresh tarragon leaves
  • 2 scallions (green and white parts), thinly sliced
  • 1 jalapeno, thinly sliced
  • Zest of 1/2 lemon, plus juice of 1 whole lemon
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

Wine suggestion for this recipe:
Pinot Grigio

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.