From: Chef Jamie Leeds, Hank’s Oyster Bar, Washington, DC. Yield: 4 servings. Hollandaise Sauce: 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 Hash: 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, ...
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