"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Crabby Brunch Croque Madame Recipe

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This recipe for Crabby Brunch Croque Madame, by , is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joseph Pavia

Category:
Category:

Ingredients:  
Ingredients:  
4 large slices white rustic bread (" thick), 1 stick butter, 2 cups whole milk, 2 tbsps. flour,
1 tbsp. Dijon mustard, 1 tbsp. lemon zest (2 lemons), 2 tsp. Old Bay Seasoning, salt, pepper,
grated nutmeg, Worcestershire sauce, hot sauce (optional), cup sherry, 1 stalk celery with
leafy top, 1 large shallot, 3 cloves garlic, handful of fresh flat-leafed parsley, 2 tbsps.fresh thyme
leaves (last 5 all finely chopped). chopped fresh chives for garnish.

1 lb. lump crabmeat, shredded, 8 slices of thin prosciutto, 1 cups grated Gruyere,
cup grated Parmigiano, 4 large eggs.

Directions:
Directions:
1. Preheat oven to 375. Place bread directly on a rack in center of oven and bake
until lightly toasted, 5-6 minutes.

2. In medium skillet, melt about 2 tbsp. butter. Whisk in the flour, then the milk, season
with salt, pepper, and nutmeg. Bring to boil. Reduce heat to medium and simmer the
sauce, stirring often, until thick to coat a spoon, about 2 minutes. Remove from heat and
whisk in the Dejon.

3. Brush the toast with some butter (about 2 tbsp) and place on baking sheet lined with
foil. Switch oven to broiler.

4. In a large skillet, melt the remaining 3 tbsp. butter over medium heat. Add celery,
shallot, garlic; stir until beginning to soften, about 2 minutes. Stir in parsley, thyme, and
lemon zest; cook, stirring often until well incorporated, about a minute. Add sherry; cook
until absorbed, (2-3 minutes). Scrape this all into a bowl. Mix in the crabmeat, Old Bay,
hot sauce, and Worcestershire. Now stir in about ⅔ cup of the Dijon sauce.

5. Loosely layer 2 slices of ham on each toast. Top with crabmeat, dividing equally, then
top with the remaining Dijon sauce, the Gruyere, the Parm. Broil until the cheeses are
golden in spots. (5-6 min.)

6. Heat tab of butter, in nonstick skillet over medium. Crack in the eggs and cook until
the whites are set but the yolks are still runny, (2-3 min.) Place 1 egg on top of each
sandwich.

7. Garnish with chives.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60
Personal Notes:
Personal Notes:
This is the perfect "Brunch" delight. Secured this recipe from a B&B in Napa Valley in the year 1990.

 

 

 

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