Crabby Brunch Croque Madame Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 large slices white rustic bread (½" 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), ½ 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, 1¼ cups grated Gruyere,
½ cup grated Parmigiano, 4 large eggs.
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Directions: |
Directions:1. Preheat oven to 375º. Place bread directly on a rack in center of oven and bake
until lightly toasted, 5-6 minutes.
2. In medium skillet, melt about 2½ 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 3½ 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. |
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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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