Makes 2 Servings
Courtesy of Lindsey Cook, Dallas, TX

For the tomatillos:

• 1 1/2 cup Panko breadcrumbs
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons Tony Chacheres Cajun Seasoning
• 4 tomatillos, chopped into 1/4 inch slices
• 3/4 cup milk
• 2 tbsp butter

For the topping:

• 10 ounces Louisiana lump crab meat 
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 jalepeno, chopped
• 4 eggs

For the hollandaise:

• 2 egg yolks
• juice of 1 lemon
• 2 tablespoons melted butter
• 2 teaspoon Tony Chacheres Cajun Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 

Combine Panko crumbs, salt, pepper, and Chacheres together. Dip sliced tomatillos into milk then directly into the Panko mixture, making sure to coat the tomatillos.  Melt butter on a skillet. Fry each side of the tomatillos until brown.  Remove tomatillos to a plate. 

In the same skillet, crack both eggs and cook until the yolk has set. Once cooked, layer eggs on top of tomatillos.

In the same skillet, add crab meat, butter, salt, pepper and jalepeno.  Saute until crab meat is warm and spices have combined. About 3 or 4 minutes. Pour crab meat over the eggs.

Prepare the hollandaise by vigorously whisking together the egg yolk and lemon juice in a stainless steel bowl. Once well whisked, place bowl over top a pot of simmering water.  Continue to whisk for a few minutes. Do not let the water touch the bottom of the bowl. Drop in the melted butter, whisking until the sauce thickens. Once thickened, remove from heat and whisk in Chacheres, salt and pepper. Pour hollandaise over top the crab meat and serve immediately.

Photo by Helana Brigman