Poached Egg & Crab Over a toasted baguette slice with a New Orleans style sauce
We have chickens and lots of eggs so I make these often. I typically use a traditional hollandaise sauce which is delicious.
I have also done sunny side up eggs instead of poached. Its also great with smoked salmon instead of crab.
This is as decadent as a savory dish can get. Buttery crabmeat and a poached egg running all over a crusty sliced baguette or english muffin. 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 Crab Creole Sauce
This would also be fantastic over pasta or as a dip for bread.
I had to show you what it looks like when you slice into it. Just a yummy river a yolk gold.
Crab Creole Sauce
Ingredients
- 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 cup white wine
- 2 cups heavy cream
- 3 egg yolks
- 1 tbsp Worcestershire sauce
- Hot sauce to taste (such as 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
Instructions
- In a large, heavy pot, melt the butter. Add onions, peppers, garlic, salt, and cayenne. Cook, stirring frequently, until vegetables are tender, about 10 minutes.
- Add wine, scraping up any pieces stuck on the bottom of the pan. Add heavy cream and lower heat to simmer.
- In a small bowl, temper the egg yolks by mixing a little bit of the hot cream sauce with them. Pour the mixture into the pan and stir.
- Turn up the heat, add Worcestershire sauce and hot sauce. Simmer until the sauce thickens, about 2-3 minutes. Stir in crab meat, being careful not to break it up.
- Garnish with scallions and fresh parsley. Serve with sliced baguette or toasted bread and a poached egg on top. Enjoy!
