Heat sauté pan over medium high heat. Add chorizo and cook, breaking chorizo into small pieces. Once fully cooked, remove chorizo from pan, leaving the rendered fat.
Add butter to the pan to melt. Add onions and cook until lightly browned. Add garlic and beans. Begin to mash slightly until the mixture is thick but still has a good amount of whole beans.
Add chicken stock and OLD BAY® Hot Sauce. Bring to a simmer, stirring, and continue to cook until mixture is thick and chunky. Stir in cooked chorizo. Cool completely, cover and refrigerate until service.
Roasted Tomato Salsa
Heat olive oil in a sauté pan over medium high heat. Add onions and cook until translucent. Add tomatoes, chilis, and OLD BAY® Hot Sauce.
Bring to a simmer and cook until slightly thickened. Remove from heat, cool completely and hold refrigerated for service.
Set fryer to 375°F. For each serving, fry two whole tortillas until golden and crispy. Drain and arrange on desired plate.
Melt 1 tablespoon butter in a sauté pan over high heat. Sauté 2 ounces of jumbo lump crabmeat until warmed through. Remove from pan and set aside. Add additional tablespoon butter to sauté pan until melted. Crack two eggs into hot pan and cook one egg in butter until the egg whites are set with the yolk still soft and liquid.
Place 1/2 cup refried beans over the plated, fried tortillas. Top with 1/3 cup roasted salsa, 2 tablespoons diced avocado, and sautéed crab. Finished with sunny side up eggs and a drizzle of OLD BAY® Hot Sauce. Garnish with cilantro.
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