Crabmeat and Eggs New Orleans

Yield: 6 servings

Ingredients

New Orleans Cream Sauce

• 1/4 cup butter
• 3 tablespoons all-purpose 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

Crabmeat and Eggs

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

Instructions

New Orleans Cream Sauce

1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly.
2. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
3. Stir in remaining ingredients.

Crabmeat and Eggs

1. Sauté Crabmeat in butter for about 5 minutes.
2. Stir in salt and pepper.
3. Spoon a small amount of crabmeat onto English Muffins.
4. Top each with a poached egg.
5. Spoon New Orleans Cream Sauce over eggs.
6. Sprinkle with paprika.

Attribution

Posted by Chyrel at Recipe Goldmine 9/25/2001 9:14 am.