Eggs Maryland

Name: Eggs Maryland
Yield: Makes 6 servings
Cuisine: American
Ingredients: 3 tablespoons all-purpose flour; 3 tablespoons butter; ¾ cup heavy cream; 2 cups chicken broth; Salt and freshly ground white pepper to taste; Salt and freshly ground white pepper to taste; 2 scallions (white part only), finely chopped; 1 tablespoon butter; ½ cup flaked fresh lump crabmeat; ½ cup finely chopped mushrooms; 6 extra-large hard-boiled eggs, cut in half lengthwise, yolks pressed through a sieve, and whites reserved; 3 tablespoons heavy cream; 1 tablespoon finely chopped parsley leaves; ⅛ teaspoon grated nutmeg; Salt and fresh ground black pepper to taste; Salt and fresh ground black pepper to taste; 2 teaspoons dry sherry; ½ cup freshly grated Parmesan cheese

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Probably the only Southern coastal state where I’ve never eaten (or heard mention) eggs Maryland is the state of Maryland. I have no idea where the rich, luscious dish originated, but I’ve had this recipe for years and judge that its creator (in Norfolk, Virginia? Jacksonville, Florida? Brunswick, Georgia?) associated any dish that featured crabmeat with Maryland’s Chesapeake Bay. Craig Claiborne (from Mississippi), barbecue maven Jeanne Voltz (from Alabama), and New York restaurateur Pearl

Ingredients

Americas
United States
Brunch
Breakfast

Ingredients

Method