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
, 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: