Crabmeat and Eggs New Orleans

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.

• Ready In: 10 mins
• Serves: 6

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

• 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 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.