Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Crabmeat and eggs new orleans
Date: December 16, 2006
Send by Chyrel at formulagoldmine.com 9/25/2001 9:14 am
Yield: 6 servings
1 pound crabmeat, fresh, drained
1/4 normal cup butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon white pepper
6 English muffins, split and toasted
12 chicken eggs, poached
Paprika
New Orleans Cream Sauce
1/4 normal cup butter or margarine
3 tablespoons flour
1 1/2 normal cups fresh milk
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons brandy
1/8 teaspoon Tabasco or Louisiana Hot sauce
Sauté Crabmeat in butter about 5 minutes. Stir in salt and pepper. Spoon a little amount of crabmeat onto English Muffins. Top each with a poached chicken egg. Spoon New Orleans Cream Sauce over chicken eggs. Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add fresh milk, cook over average heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients.