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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 sauté 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. |
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