Crabmeat and Eggs New Orleans |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A great way to serve poached eggs.I made this for breakfast, for some overnight guests we had. They were impressed, but it is very easy to do. Ingredients:
1 lb fresh crabmeat, drained and flaked |
1/4 cup butter, melted |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
6 english muffins, split and toasted |
12 poached eggs |
paprika |
1/4 cup butter |
3 tablespoons all-purpose flour |
1 1/2 cups milk |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
2 tablespoons brandy |
1/8 teaspoon hot sauce |
Directions:
1. Saute crabmeat in butter 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 eggs.
5. Spoon New Orleans Cream Sauce over eggs.
6. Sprinkle with paprika.
7. New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
8. Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
9. Stir in remaining ingredients.
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