Poached Eggs and Crabmeat With Brandied Cream Sauce

Recipe Ingredients

8 tablespoons	120ml	Butter - cut in 1/2" pieces
1 lb	454g / 16oz	Fresh crabmeat
1/8 teaspoon	0.6ml	Cayenne pepper
1/2 teaspoon	2.5ml	Salt
8 teaspoons	40ml	Eggs (large)
1 1/2 tablespoons	22ml	Vinegar
1/2 teaspoon	2.5ml	Paprika
		Brandied Cream Sauce
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Finely chopped onion
3 tablespoons	45ml	Flour
1 1/2 cups	355ml	Milk
2 tablespoons	30ml	Brandy
1 teaspoon	5ml	Fresh lemon juice
1/8 teaspoon	0.6ml	Cayenne pepper
1 teaspoon	5ml	Salt

Recipe Instructions

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 tablespoon 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.

Source:
Diane Mott Davidson, The Main Corpse

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