From: Chef Jamie Leeds, Hank’s Oyster Bar, Washington, DC. Yield: 4 servings.
1⁄3 cup + 2 Tbsp. water
1 Tbsp. fresh lemon juice
1⁄8 tsp. salt
1⁄8 tsp. white pepper, freshly ground
1⁄2 lb. unsalted butter, melted
1⁄4 cup canola oil
1 large Vidalia onion, finely diced
1 red pepper, finely diced
3 potatoes, peeled and finely diced
1⁄8 tsp. cayenne
1⁄8 tsp. cumin, ground
1⁄2 lb. jumbo lump crabmeat, picked over for shells
to taste, salt
to taste, freshly ground black pepper
8 large eggs, poached
1⁄4 cup parsley, finely chopped
For Hollandaise sauce: Reduce 1⁄3 cup water, lemon juice, 1⁄8 tsp. salt and 1⁄8 tsp. pepper to 2 Tbsp. In nonreactive saucepan, remove from heat; cool to room temperature. Whisk egg yolks into the reduction. Set over low heat and cook, whisking constantly, until mixture turns into thick yellow foam. Remove from heat. Drizzle melted butter into egg mixture, whisking constantly. Add remaining 2 Tbsp. water before all the butter is incorporated, whisking constantly. Strain through a fine chinois. Place in bain-marie; reserve and keep warm.
For hash: Heat oil in large skillet over medium-high heat; add onion, pepper, potatoes, cayenne and cumin. Cook until tender. Remove from heat; add crabmeat. Season and mix well. Reserve.
To serve: Mound hash on each plate. Top each mound with 2 poached eggs. Drizzle Hollandaise sauce over and around. Sprinkle with parsley. If desired, accompany this dish with a green vegetable.