Recipe by Dale Ross, owner of Victoria Inn & Gardens
Makes 4 servings
Warm 4 plates. Place 2 Holland rusks on each plate. Top each rusk with 1 ounce crabmeat and 1 poached egg. Cover with hollandaise sauce. Sprinkle with paprika. Garnish each plate with 4 crab fingers. Serve immediately.
Sautéed Crabmeat and Crab Fingers: Lightly brown 2 cloves of minced garlic in 1/2 cup melted butter. Add 1/2 cup dry white wine and spicy seasoned salt. Allow to simmer 2 minutes. Add crabmeat. Sauté for 2 minutes, being careful not to break apart the crab.
Repeat these same instructions for the crab fingers except sauté for 5 to 6 minutes until crab fingers are thoroughly warmed through.