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Add a photoServings: 4
Ingredients
- 8 Tbsp. Butter, Cut in 1/2" Pcs
- 1 lb Fresh Crabmeat
- 1/8 tsp Cayenne Pepper
- 1/2 tsp Salt
- 8 lrg Large eggs
- 1Â 1/2 Tbsp. Vinegar
- 1/2 tsp Paprika
- 3 Tbsp. Butter
- 2 Tbsp. Finely Minced Onion
- 3 Tbsp. Flour
- 1Â 1/2 c. Lowfat milk
- 2 Tbsp. Brandy
- 1 tsp Fresh Lemon Juice
- 1/8 tsp Cayenne Pepper
- 1 tsp Salt
Directions
- Sauce: In a heavy saucepan heat butter, add in onions and sautee till they are soft but not brown. Add in flour and cook for 2 min stirring constantly. Whisk in lowfat milk and cook till sauce thickens and is smooth. In a small pan hot brandy and ignite. When the flame subsides add in to the sauce with the lemon juice, cayenne and salt. Taste for seasoning. Keep hot while you prepare the crabmeat and Large eggs. Heat butter in a skillet and add in crabmeat, salt and cayenne to taste. Sautee the crabmeat for about 6 min over medium heat. Poach Large eggs in water with 1-2 tb vinegar. Divide sauteed crabmeat among 4 ramekins and cover each portion with 2 poached Large eggs. Top with brandied cream sauce. Sprinkle with paprika. Serve with toast or possibly garlic bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 4 servings | |
| Calories 613 | |
| Calories from Fat 388 | 63% |
| Total Fat 43.87g | 55% |
| Saturated Fat 24.0g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 606mg | 202% |
| Sodium 1654mg | 69% |
| Potassium 730mg | 21% |
| Total Carbs 10.61g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.84g | 4% |
| Protein 39.8g | 64% |
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