Aunt Lodees Crabmeat Eggs With Spicy Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a great dish for fathers day for the father who is a crab lover. We serve this with Creole potatoes, grits, French bread, biscuits, jams Ingredients:
crab mixture |
one pound fresh, lump crabmeat, drained |
1 c. butter |
1/2 t. salt |
1/2 t. white pepper |
1 dozen fresh, large eggs |
cream sauce |
1/4 c. butter |
3 t. flour (ap) |
1 & 1/2 c. milk |
3 t. brandy |
1/2 t. salt |
1/2 t. fresh ground nutmeg |
dash cayenne pepper or hot sauce |
Directions:
1. In a large skillet, saute the crabmeat in the butter over medium heat fo about 5 minutes or heated through. Add the salt & pepper, and mix well. Set on back of the stove to keep warm.
2. Lightly grease a large saucepan, and add enough water to the depth of 2 inches. Bring water to a boil, then reduce the heat to a light simmer. Break the eggs one at a time in a saucer, and slip each egg into the water, holding the saucer close to the water. Do not break them. Simmer the eggs about 5 minutes or until cooked. Remove the eggs with a slotted spoon.
3. Serve by spooning a small amount of the crabmeat mixture onto 6 individule warm serving plates. Top with 2 eggs, and then spoon the remaining crabmeat mixture evenly over the eggs. Spoon over the warm spicy cream sauce.
4. TO MAKE CREAM SAUCE
5. Melt the butter in a heavy saucepan over low heat. Add the flour and using a whisk stir for a minutes or so making a light blond, smooth
6. roux. Gradually add the milk and cook over medium heat ,stirring constantly until the sauce has thickened. Stir in the brandy, salt, nutmeg and pepper, and blend in well.
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