Tender poached eggs atop a bed of crabmeat sauteed in butter and topped with a spicy brandied cream sauce.

Crabmeat and Eggs New Orleans

1 pound fresh crabmeat, drained and flaked

1 cup butter or margarine

1/2 teaspoon salt

1/2 teaspoon ground white pepper

12 large eggs

 

Spicy Cream Sauce:

1/4 cup butter or margarine

3 tablespoons all-purpose flour

1 1/2 cups milk

3 tablespoons brandy

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon hot pepper sauce

 

Chopped parsley for garnish

1. Saute crabmeat in butter in a large skillet over medium heat 5 minutes or until thoroughly heated. Add salt and pepper, mixing well. Set aside, and keep warm.
2. Lightly grease a large saucepan; add water to depth of 2-inches. Bring to a boil; reduce heat and maintain at a light simmer. Break eggs, one at a time, into a saucer. Slip eggs, one at a time, into water, holding saucer close to water. Simmer 5 minutes or until cook Remove eggs with a slotted spoon; trim edges of eggs, if desired.
3. To serve, spoon a small amount of crabmeat mixture onto 6 individual serving plates. Top each serving with 2 eggs; spoon remaining crabmeat mixture evenly over eggs. Serve with warm Spicy Cream Sauce. Garnish with parsley, if desired.
4. For Spicy 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 mixture is thickened and bubbly. Stir in brandy, salt, nutmeg and pepper sauce, blending well. Makes 1 3/4 cups sauce.

Makes 6 servings.

Source: Adapted from "A 1993 Hometown Collection, America's Best Recipes" (Oxmoor House); Recipe by Mrs. Harry Sunderland.