Poached Eggs & Crabmeat With Brandied Cream S Recipe

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Poached Eggs & Crabmeat With Brandied Cream S Ingredients

8 tbsp butter, cut in 1/2 pieces
1 lb fresh crabmeat
1/8 tsp cayenne pepper
1/2 tsp salt
8 large eggs
1 1/2 tbsp vinegar
1/2 tsp paprika

BRANDIED CREAM SAUCE

3 tbsp butter
2 tbsp finely chopped onion
3 tbsp flour
1 1/2 cup milk
2 tbsp brandy
1 tsp fresh lemon juice
1/8 tsp cayenne pepper
1 tsp salt

A Recipe for
Poached Eggs & Crabmeat With Brandied Cream S

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

Poached Eggs & Crabmeat With Brandied Cream S

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Poached Eggs & Crabmeat With Brandied Cream S Directions

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.

Serves: 4

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Poached Eggs & Crabmeat With Brandied Cream S Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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