Crabmeat And Eggs New Orleans
20 Oct 2009
|Crabmeat||1 Pound, drained, flaked|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|White pepper||1⁄4 Teaspoon|
|English muffins||6 , split and toasted|
|New orleans cream sauce||1 Cup (16 tbs)|
Cook crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached egg.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika
Crabmeat And Eggs New Orleans Recipe