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Mr. B's Crabmeat Hash and
Eggs with Hollandaise



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“It behooves us to choose eggs carefully and to treat them right.”
~ Julia Child

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La Belle Cuisine


Crabmeat Hash and Eggs
with Hollandaise Sauce

Mr. B’s Bistro, New Orleans

Serves two

3 Idaho potatoes, 1/2 inch dice
1 cup yellow onion, 1/2 inch dice
1/2 cup red bell pepper, 1/2 inch dice
1/2 cup green bell pepper, 1/2 inch dice
8 ounces jumbo lump crabmeat

4 eggs
6 cups water
1/4 cup white vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil


1. Place 1/2 cup of oil in a large sauté pan over high heat. Add potatoes
and sauté until golden brown, about 7 to 10 minutes. Remove from
oil, drain and set aside.
2. Heat medium sauté pan to medium high and add 1 teaspoon of oil.
Sauté the onions until softened, and then add peppers. When the
peppers have softened, add potatoes and heat through.
3. In a small pot over low heat, bring water and vinegar to a simmer.
Crack eggs into the pot and poach for 3 minutes, or until desired
4. Add crabmeat to potato mixture and season with salt and pepper. Place mixture on plate and top with poached eggs and hollandaise sauce.

2 large egg yolks
5 tablespoons unsalted
butter, clarified
1/2 teaspoon white wine
1/2 teaspoon lemon juice
1/2 teaspoon Crystal hot sauce
[or other hot sauce of your
choice, to taste]
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon water

1. In a small metal or glass bowl whisk together all ingredients
except butter.
2. Place bowl over a double boiler on medium heat. Whisk egg
mixture until it thickens or when the egg mixture falls from the
whisk and forms a ribbon.
3. Remove from heat and slowly whisk in butter.

Mr. B’s Bistro
201 Royal Street , New Orleans, Louisiana 70130
(at the corner of Iberville Street - in the French Quarter)

The Mr. B's Bistro Cookbook:
Simply Legendary Recipes from New Orleans's
Favorite French Quarter Restaurant

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