Recipe for cooking crabmeat and eggs new orleans

Recipes from Cajun Country :: Cajun Breakfast Recipes

Posted by Chyrel at recipegoldmine.com 9/25/2001 9:14 am

Yield: 6 servings

1 lb. crabmeat, fresh, drained
1/4 c. butter or butter-replacement, melted
1/2 tsp. salt
1/4 tsp. white pepper
6 English muffins, split and toasted
12 eggs, poached
Paprika

New Orleans Cream Sauce
1/4 c. butter or butter-replacement
3 Tbsp. flour
1 1/2 (one and one-half) c. milk
1/2 tsp. salt
1/4 tsp. nutmeg
2 Tbsp. brandy
1/8 tsp. Tabasco or Louisiana Hot sauce

Sauté Crabmeat in butter about 5 mins. 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 and distribute 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 med. heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients.