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Crab Creole Sauce

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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!