The verdant creamy spinach, lumps of white crabmeat, and golden hollandaise sauce make this dish as visually appealing as it is delicious. Though it is available at any time, Crabmeat Sardou (a very exciting variation on Eggs Sardou) is immensely popular with Galatoire's Sunday brunch crowd. If their preferences are an accurate indication, this dish is particularly good when washed down with generous amounts of champagne and peals of laughter.
Juice of 1 lemon
1 recipe hollandaise sauce
1 recipe creamed spinach
1/2 cup clarified butter
2 pounds jumbo lump crabmeat, cleaned