Crabmeat and Eggs New Orleans

Posted by Chyrel at recipegoldmine.com 9/25/2001 9:14 am

Yield: 6 servings

1 pound crabmeat, fresh, drained
1/4 cup butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon white pepper
6 English muffins, split and toasted
12 eggs, poached
Paprika

New Orleans Cream Sauce:
1/4 cup butter or margarine
3 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons brandy
1/8 teaspoon Tabasco or Louisiana Hot sauce

Saut� Crabmeat in butter about 5 minutes. Stir in salt and pepper. Spoon a small amount of crabmeat onto English Muffins. Top each with a poached egg. Spoon New Orleans Cream Sauce over eggs. Sprinkle with paprika.

New Orleans Cream Sauce: Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients.