Eggs With Crabmeat

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Ingredients:

• 1 pound lump crabmeat, picked over and drained well
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 6 english muffins, split and toasted
• 12 eggs, poached
• paprika
• .
• Cream Sauce
• 4 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 tablespoons cooking sherry or good brandy, optional
• 1/8 teaspoon Tabasco or Louisiana hot sauce

Preparation:

Sauté crabmeat in butter for about 5 minutes. Stir in salt and pepper. Spoon a small amount of crabmeat onto English Muffins. Top each with a poached egg. Spoon Cream Sauce over eggs. Sprinkle with paprika.

Cream Sauce: Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients.

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