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First you want to sauté your soft shell crabs. In a medium sized bowl, stir together the flour, salt, pepper, and Old Bay Seasoning. Dredge your crabs in the flour, shaking off the excess back into the bowl. Heat the ½ cup cooking oil in a deep pan to 160 degrees Fahrenheit and fry your crabs until they are brown and crispy, about 2-3 minutes on each side. Place the crabs on a wire rack or paper towel lined plate until needed.
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Fill a medium-sized pot half way with water and bring to a boil. Add the vinegar and reduce the heat to a simmer. Gently place the 4 eggs into the pot and cook 3½ minutes for a soft poached egg or 5 minutes for a medium poach. Take them out of the pot with a slotted spoon and rest the eggs on a plate until needed.
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While the eggs are cooking, make your hollandaise sauce. In a heat proof bowl, vigorously whisk together the egg yolks and the lemon juice until very pale. Set the bowl over a pan of simmering water and cook while whisking until the egg mixture is warm and thickened. Slowly pour in a thin stream of butter while whisking until the mixture is very thick and doubled in volume. Remove from the heat and stir in the salt and paprika.
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Split the English muffins and toast them. Place 2 halves on each plate, add one soft shell crab to each muffin half. Carefully set the eggs on top of the crabs and spoon hollandaise sauce over each one. Garnish the plates with fresh chives and breakfast is served!