Crabmeat And Eggs New Orleans

• 1 lb fresh crabmeat, drained and flaked
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 6 English muffins, split and toasted
• 12 poached eggs
• paprika
• New Orleans Cream Sauce
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 tablespoons brandy
• 1/8 teaspoon hot sauce

1. Saute crabmeat in butter about 5 minutes.
2. Stir in salt and pepper.
3. Spoon a small amount of crabmeat onto English muffins.
4. Top each with a poached eggs.
5. Spoon New Orleans Cream Sauce over eggs.
6. Sprinkle with paprika.
7. New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
8. Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
9. Stir in remaining ingredients.

fresh crabmeat, butter, salt, white pepper, muffins, eggs, paprika, new orleans, butter, allpurpose, milk, salt, ground nutmeg, brandy, hot sauce

Taken from www.food.com/recipe/crabmeat-and-eggs-new-orleans-178682 (may not work)