Poached eggs and crabmeat with brandied cream sauce Recipe

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Poached eggs and crabmeat with brandied cream sauce

Artist:	_	Yield:	4
Categories:	Eggs, Poached, Seafood	Rating:	0
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Ingredients:

8	tbsp	Butter, Cut in ? Pieces
1	lbs	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

Procedures:

1	Sauce: in a heavy saucepan melt butter, add onions and saute?until they are soft but not brown.
2	Add flour and cook for 2 minutes stirring constantly.
3	Whisk in milk and cook until sauce thickens and is smooth.
4	In a small pan warm brandy and ignite.
5	When the flame subsides add to the sauce with the lemon juice, cayenne and salt.
6	Taste for seasoning.
7	Keep warm while you prepare the crabmeat and eggs.
8	Melt butter in a skillet and add crabmeat, salt and cayenne to taste.
9	Saute?the crabmeat for about 6 minutes over medium heat.
10	Poach eggs in water with 1-2 tb vinegar.
11	Divide sauteed crabmeat among 4 ramekins and cover each portion with 2 poached eggs.
12	Top with brandied cream sauce.
13	Sprinkle with paprika.
14	Serve with toast or garlic bread