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Poached Egg & Crab Over a toasted baguette slice with a New Orleans style sauce

This is as decadent as a savory dish can get.  Buttery crabmeat and a poached egg running all over a crusty sliced baguette.  Yum. Absolutely delicious.  Feel free to TaylorMake your own version if you don’t like crab.  Let me know what you come up with.

You will need a toasted baguette or bread of your choice along with a poached egg – If you don’t know how to poach an egg, Smitten Kitchen gives a beautiful step-by-step tutorial – you can see how to HERE

and of course I am including the recipe for this awesome Crab Creole Sauce

 This would also be fantastic over pasta or as a dip for bread.  YUM!

 I had to show you what it looks like when you slice into it. Just a yummy river a yolk gold.

Crab Creole Sauce


  • 1⁄4 lb. butter
  • 1⁄2 cup red bell pepper, finely chopped
  • 1⁄2 cup onion, finely chopped
  • 1 tbsp. garlic, peeled and minced
  • 1 tsp. salt
  • 1⁄8 tsp. cayenne
  • 1/4 c white wine
  • 2 cup heavy cream
  • 3 egg yolks
  • 1 Tbsp Worcestershire Sauce
  • Hot Sauce, To Taste (I use Crystal Hot Sauce)
  • 1/2 lb. lump crabmeat
  • 1⁄4 cup scallions, finely chopped, for garnish
  • 2 Tbsp fresh parsley, for garnish
  • Sliced baguette or bread, toasted
  • Poached Egg, per person


  1. Melt butter in a large, heavy pot. Add onions, peppers, garlic, salt, and cayenne, and cook, stirring frequently, until vegetables are tender, about 10 minutes.
  2. Add wine scrapping up any pieces stuck on the bottom on pan, add heavy cream and lower heat to simmer.
  3. Temper the yolks In a small bowl: take the egg yolks, add a little bit of the hot cream sauce, and mix, pour the mixture into the pan and stir.
  4. Turn heat back up, add worcestershire sauce & hot sauce, simmer just until the sauce thickens, apps 2-3 minutes. Stir in Crab meat trying not to break it up.
  5. Garnish with scallions & fresh parsley

and, Oh yeah.. This baby is just as good as it looks.. Maybe better..


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