Crabmeat and Eggs New Orleans

Submitted by KittyKitty

"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: 10mins
• Ingredients: 14
• 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.