“A great way to serve poached eggs.I made this for breakfast, for some overnight guests we had. They were impressed, but it is very easy to do.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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