CRABMEAT AND EGGS NEW ORLEANS

Crabmeat and Eggs New Orleans image

A great way to serve poached eggs.I made this for breakfast, for some overnight guests we had. They were impressed, but it is very easy to do.

Provided by KittyKitty

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb fresh crabmeat, drained and flaked
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon white pepper
6 English muffins, split and toasted
12 poached eggs
paprika
1/4 cup butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons brandy
1/8 teaspoon hot sauce

Steps:

Saute 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 eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.

Nutrition Facts : Calories 544.1, Fat 29.3, SaturatedFat 14.8, Cholesterol 516.8, Sodium 1134.3, Carbohydrate 32.3, Fiber 2.1, Sugar 2.8, Protein 33.4