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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The New Orleans Restaurant Cookbook by Deirdre Stanforth
Servings: 4
1 stick butter
1 pound fresh crabmeat
salt and pepper
8 eggs
water
1 cup vinegar
1-½ cups cream sauce with 1 ounce brandy added
Melt butter in a skillet and add crabmeat and salt and pepper to taste. Sauté the crabmeat about 6 minutes over medium heat. Poach eggs in water and vinegar. Divide sauteed crabmeat among 4 ramekins and cover each portion with 2 poached eggs. Top with brandy cream sauce. Serve immediately with toast or garlic bread.