Crab And Egg Delight`
|Butter/Margarine||1 1⁄2 Tablespoon|
|All purpose flour||1 1⁄2 Tablespoon|
|Half and half||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Dry sherry||1 Tablespoon|
|Frozen crabmeat||6 Ounce|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
Cook 1 minute, stirring constantly.
Gradually add half-and-half and chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in 1 tablespoon sherry and crabmeat; cook until thoroughly heated.
Top each muffin half with a poached egg; spoon crabmeat sauce over eggs.
Sprinkle with Cheddar cheese; broil 1 to 2 minutes or until cheese melts.