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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