Crabmeat & Eggs New Orleans

6
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"We stay at a bed and breakfast in the Garden district when we visit New Orleans. As guests, we are invited to join in the kitchen and create dishes with what is in the fridge and/or pantry."

Original recipe yields 6 servings
OK
  • CRABMEAT & EGGS
  • SPICY CREAM SAUCE

Nutritional

  • Serving Size: 1 (301.4 g)
  • Calories 618.3
  • Total Fat - 51.9 g
  • Saturated Fat - 29.2 g
  • Cholesterol - 584 mg
  • Sodium - 904.8 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 3.5 g
  • Protein - 30.5 g
  • Calcium - 213.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.1 mg

CRABMEAT & EGGS


Step 1

Saute the crabmeat in butter in a large skillet over medium heat for 5 minutes or until thoroughly heated. Stir in the salt and pepper. Set aside and keep warm.

Step 2

Lightly grease a large saucepan; add water to a depth of 2 inches. Bring to a boil; reduce heat and maintain a light simmer. Break eggs, one at a time into a saucer. Slip the eggs, one at a time, into the water, holding the saucer close to the water. Simmer 5 minutes or until set. Remove the eggs with a slotted spoon and trim the eggs, if desired.

Step 3

To serve, spoon a small amount of crabmeat mixture onto 6 individual serving plates. Top each with 2 eggs; spoon remaining crabmeat over the eggs. Serve with warm spicy cream sauce.

SPICY CREAM SAUCE


Step 4

Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Stir in brandy and remaining ingredients.

Tips & Variations


No special items needed.

Related

Mikekey

This is great. I cut it down for 2 and had it for our weekly “breakfast for dinner” night. I also served it on toasted English muffins, like eggs benedict. Into my “Best of 2018” book.

review by:
(22 Aug 2018)