Poached Eggs and Crabmeat With Brandied Cream Sauce

Course : Seafoods
Serves: 4
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8 tablespoons butter -- cut in 1/2 inch pieces
1 pound fresh crabmeat
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
8 large eggs
1 1/2 tablespoons vinegar
1/2 teaspoon paprika
-----brandied cream sauce-----
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1 1/2 cups milk
2 tablespoons brandy
1 teaspoon fresh lemon juice
1/8 teaspoon cayenne pepper
1 teaspoon salt

Preparation / 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 1-2 tablespoon 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.

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