Thanks all. Yes, the crab was pre-cooked, actually I believe that it was pasturized as well, which really kills the flavor along with the nasties, however you're correct to be careful with crabmeat as its a short distance between good and really bad. I pulled the fatty with an internal temp about 170F so no worries there. The red coloration is from the penetration of the mesquite smoke during cooking.
Think that I've got a good handle on a fatty Rockefeller as that's mostly solids and should be easy to roll. A fatty Benedict is another story however and will no doubt require some creativity as a proper Eggs Benedict requires a lightly poached egg. I'm thinking about soft boiling several eggs and then rolling them up with a thicken hollandaise sauce or maybe making a mixture of diced boiled eggs, Canadian bacon and sauce... got any ideas?