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Crabmeat and Eggs New Orleans



Crabmeat and Eggs

  • 1 pound crabmeat, fresh, drained
  • 1/4 cup butter or margarine, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 6 English muffins, split and toasted
  • 12 eggs, poached
  • Paprika

New Orleans Cream Sauce

  • 1/4 cup butter or margarine
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 tablespoons brandy
  • 1/8 teaspoon Tabasco or Louisiana Hot sauce


  1. Sauté Crabmeat in butter about 5 minutes.
  2. Stir in salt and pepper.
  3. Spoon a small amount of crabmeat onto English Muffins.
  4. Top each with a poached egg.
  5. Spoon New Orleans Cream Sauce over eggs.
  6. Sprinkle with paprika.
  7. New Orleans Cream Sauce: Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly.
  8. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
  9. Stir in remaining ingredients.

Yield: 6 servings

Posted by Chyrel at Recipe Goldmine 9/25/2001 9:14 am.


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