New Orleans Crabmeat and Eggs

Succulent crabmeat, sautéed in butter, forms the bed and 'coverlet' for tender poached eggs drizzled with a spicy brandied cream sauce.

Recipe Ingredients:

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

Cooking Directions:

1. Sauté 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.