Recipe by Dale Ross, owner of Victoria Inn & Gardens

Makes 4 servings

Ingredients:

• 8 Holland rusks (A rusk is a crispy, dried slice of yeast bread. Rusks can be found in most supermarkets, sometimes labeled zwieback.)
• 8 poached eggs
• 8 ounces white select crabmeat, sautéed (recipe follows)
• Hollandaise sauce (recipe follows)
• Paprika
• 16 sautéed crab fingers (recipe follows)

Sautéed Crabmeat and Crab Fingers:

• 4 cloves minced garlic, in all
• 1 cup butter, in all
• 1 cup dry white wine, in all
• Spicy seasoned salt, to taste
• 8 ounces white select crabmeat
• 16 crab fingers

Instructions:

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.