Crabmeat & Eggs New Orleans
Recipe: #17728
March 05, 2015
Categories: Breakfast, Crab meat, Eggs, Southern, Brunch Poach, Gluten-Free, High Protein, Alcohol, more
"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 is 6 servings
Ingredients
- 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
Step by Step Method
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
No special items needed.
1 Reviews
You'll Also Love
