Title: Poached Eggs & Crabmeat with Brandied Cream S
Categories: Egg Seafood Sauce Blank
Yield: 4 Servings
| 8 | tb | Butter, Cut in 1/2" Pieces |
| 1 | lb | Fresh Crabmeat |
| 1/8 | ts | Cayenne Pepper |
| 1/2 | ts | Salt |
| 8 | lg | Eggs |
| 1 1/2 | tb | Vinegar |
| 1/2 | ts | Paprika |
| BRANDIED CREAM SAUCE |
| 3 | tb | Butter |
| 2 | tb | Finely Chopped Onion |
| 3 | tb | Flour |
| 1 1/2 | c | Milk |
| 2 | tb | Brandy |
| 1 | ts | Fresh Lemon Juice |
| 1/8 | ts | Cayenne Pepper |
| 1 | ts | Salt |
Sauce: In a heavy saucepan melt butter, add onions and saute‚ 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. Saute‚ the crabmeat for about 6
minutes over medium heat. Poach eggs in water with 1-2 tb vinegar. Divide
sauteed 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. From: Syd's Cookbook.