Crabmeat And Eggs New Orleans - cooking recipe

Ingredients

1 lb fresh crabmeat, drained and flaked
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon white pepper
6 English muffins, split and toasted
12 poached eggs
paprika
New Orleans Cream Sauce
1/4 cup butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons brandy
1/8 teaspoon hot sauce

Preparation

Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.