Craig Claiborne

Eggs Nouvelle Orleans

Preparation info
  • Yield:

    4

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 pound fresh lump crabmeat
  • 5 tablespoons butter
  • 2 tabl

Method

  1. Carefully pick over the crabmeat to remove any cartilage or shells. Leave the crab pieces in the largest lumps possible. Set aside.
  2. Heat 1 tablespoon butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly wit