Poached eggs & crabmeat with brandied cream s
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Poached eggs & crabmeat with brandied cream s
  Eggs    Seafood    Sauces    Creams  
Last updated 6/12/2012 12:57:29 AM. Recipe ID 20035. Report a problem with this recipe.
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      Title: Poached eggs & crabmeat with brandied cream s
 Categories: Eggs, Seafood, Sauces, Syd's book
      Yield: 4 Servings
 
      8 tb Butter, Cut in 1/2" Pieces
      1 lb Fresh Crabmeat
    1/8 ts Cayenne Pepper
    1/2 ts Salt
      8 lg Eggs
  1 1/2 tb Vinegar
    1/2 ts Paprika

MMMMM--------------------BRANDIED CREAM SAUCE-------------------------
      3 tb Butter
      2 tb Finely Chopped Onion
      3 tb Flour
  1 1/2 c  Milk
      2 tb Brandy
      1 ts Fresh Lemon Juice
    1/8 ts Cayenne Pepper
      1 ts Salt
 
  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.
 




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Recipe ID 20035 (Apr 03, 2005)

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