Ingredients
- CRABMEAT & EGGS
- 1 pound fresh crabmeat (picked, drained and flaked not canned)
- 1 cup butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 12 large eggs
- SPICY CREAM SAUCE
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3 tablespoons brandy
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon hot sauce
How to Make
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CRABMEAT & EGGS
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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.
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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.
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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.
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SPICY CREAM SAUCE
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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.
We hope you enjoy this recipe!
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