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CATEGORY CUISINE TAG YIELD
Eggs, Seafood, Meats, Dairy Eggs, Sauces, Seafood 4 Servings

INGREDIENTS

8 T Butter, Cut in 1/2" Pieces
1 lb Fresh Crabmeat
1/8 t Cayenne Pepper
1/2 t Salt
8 Eggs
1 1/2 T Vinegar
1/2 t Paprika
3 T Butter
2 T Finely Chopped Onion
3 T Flour
1 1/2 c Milk
2 T Brandy
1 t Fresh Lemon Juice
1/8 t Cayenne Pepper
1 t Salt

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 495
Calories From Fat: 381
Total Fat: 43.1g
Cholesterol: 463.3mg
Sodium: 1062.4mg
Potassium: 301.5mg
Carbohydrates: 10.4g
Fiber: <1g
Sugar: 5.3g
Protein: 16.6g


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