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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
- 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.
- 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.
- 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.
- 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.
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