1 pound fresh, lump crab meat, drained
1 c. butter
1/2 t. salt
1/2 t. white pepper
12 large eggs
Spicy cream sauce (see below)

Saute the crabmeat with the butter in a large slillet over medium heat for 5 minutes or util heated through. Add the salt & pepper and place on the back of the stove to keep warm.

In a lightly greased large saucepan, add water to the depth of about 2 inches.
Bring water to a hard boil, then lower the heat to a light l=simmer.
Break the eggs one at a time into a saucer.
Slip eggs one at a time into the water, holding the saucer close to the water.
Simmer about 5 minutes or ntil cooked.
Remove the eggs with a slotted spoon onto a platter.

SPICY SAUCE (have the sauce ready)
1/4 cup butter
3 T. flour (AP)
1 & 1/3 cups whole milk
3 T. brandy
1/2 t. salt
1/4 t. fresh ground nutmeg
1/8 t. cayenne pepper ot hot sauce

Melt the butter in a heavy saucepan over love heat, add the flour, stirring constantly to make a blond roux.
Cook for about 1 minute stirring constantly until mixture is smooth, and thickened.
Stir in the brandy, salt, nutmeg and pepper, and blend in well.

To serve, spoon a small amount of crabmeat onto 6 individule servings plates (warmed)
Top each with 2 eggs.
Spoon remaining crabmeat mixture evenly over eggs.
Place the spicy sauce over the crabmeat & enjoy!

When I do this for a special brunch I garnish with chopped parsley and sprinkle a bit of paprika for color. Serve with lightly toasted French bread, biscuits, Creole hash browns or grits, fresh fruit, assorted jams & a nice champagne.

:)