Crabmeat and Eggs New Orleans

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READY IN: 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute 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 eggs.
  • Spoon New Orleans Cream Sauce over eggs.
  • Sprinkle with paprika.
  • New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
  • Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
  • Stir in remaining ingredients.
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