Poached Eggs & Crabmeat with Brandied Cream Sauce
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
butter
cut in 1/2 inch pieces |
|
| 1 | pound |
crab meat
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
salt
|
|
| 8 | large |
eggs
|
|
| 1 ½ | tablespoons |
vinegar
|
|
| ½ | teaspoon |
paprika
|
|
| Brandied cream sauce | |||
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
onions
finely chopped |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| 2 | tablespoons |
brandy
|
|
| 1 | teaspoon |
lemon juice
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
butter
cut in 1/2 inch pieces |
|
| 453.6 | g |
crab meat
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 2.5 | ml |
salt
|
|
| 8 | large |
eggs
|
|
| 23 | ml |
vinegar
|
|
| 2.5 | ml |
paprika
|
|
| Brandied cream sauce | |||
| 45 | ml |
butter
|
|
| 3E+1 | ml |
onions
finely chopped |
|
| 45 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 3E+1 | ml |
brandy
|
|
| 5 | ml |
lemon juice
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 5 | ml |
salt
|
|
Directions
Sauce: In a heavy saucepan melt butter, add onions and sauté until they are soft but not brown.
Add flour and cook for 2 minutes stirring constantly.
Whisk in milk and cook until sauce thickens and is smooth.
In a small pan warm brandy and ignite.
When the flame subsides add to the sauce with the lemon juice, cayenne and salt.
Taste for seasoning.
Keep warm while you prepare the crabmeat and eggs.
Melt butter in a skillet and add crabmeat, salt and cayenne to taste.
Sauté the crabmeat for about 6 minutes over medium heat.
Poach eggs in water with 1 to 2 tablespoons vinegar.
Divide sautéed crabmeat among 4 ramekins and cover each portion with 2 poached eggs.
Top with brandied cream sauce.
Sprinkle with paprika.
Serve with toast or garlic bread.
