Crabmeat And Eggs New Orleans Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "crabmeat and eggs new orleans"
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.
