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Crab and Hollandaise Tartines

Servings: 4 to 6

These luxurious fork-and-knife open-face sandwiches feature a foolproof hollandaise and crabmeat perched on rustic sourdough slices. The dish can be served as a quick dinner or an elegant brunch entrée.


  • 2 large egg yolks, pasteurized if you like, at room temperature
  • 1-1/2 tsp. finely grated lemon zest
  • 1-1/2 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 5 oz. (10 Tbs.) unsalted butter, melted and hot
  • 1/2 cup Peppadew or roastedred bell peppers, patted dry and finely chopped
  • 1 lb. lump crabmeat, picked over if necessary and lightly squeezed dry
  • 2 Tbs. finely chopped celery
  • 4 to 6 1/2-inch-thick slices rustic sourdough bread, halved
  • 1 large clove garlic, peeled and halved
  • 2 Tbs. thinly sliced fresh chives
  • Flaky sea salt
  • Lemon wedges, for serving

Nutritional Information

  • Calories (kcal) : 450
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 165
  • Sodium (mg): 740
  • Carbohydrates (g): 36
  • Fiber (g): 2
  • Sugar (g): 5
  • Protein (g): 24


  • Combine the yolks, 2 Tbs. warm water, lemon zest and juice, 1/4 tsp. kosher salt, and a few grinds of pepper in a blender. Pulse  until combined. With the blender running and the lid ajar, slowly add the hot melted butter. Season to taste with kosher salt and pepper.
  • In a medium bowl, gently toss 1/2 cup of the hollandaise and half of the peppers with the crab and celery.
  • Toast the bread in a toaster or toaster oven until golden-brown. Rub the bread all over with the garlic; discard the garlic.
  • Divide the crab mixture among the pieces of toast. Drizzle some of the remaining sauce over the tops, and sprinkle with the remaining peppers, the chives, sea salt, and pepper. Serve with lemon wedges, and pass the remaining sauce on the side.


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