Instructions: Saute crabmeat in butter in a large skillet over medium heat 5 minutes or until thoroughly heated. Add salt and pepper, mixing well. Set aside, and keep warm.

Lightly grease a large saucepan; add water to depth of 2-inches. Bring to a boil; reduce heat and maintain at a light simmer. Break eggs, one at a time, into a saucer. Slip eggs, one at a time, into water, holding saucer close to water. Simmer 5 minutes or until cooked. Remove eggs with a slotted spoon; trim edges of eggs, if desired.

To serve, spoon a small amount of crabmeat mixture onto 6 individual serving plates. Top each serving with 2 eggs; spoon remaining crabmeat mixture evenly over eggs. Serve with warm Spicy Cream Sauce. Garnish with parsley, if desired.

This recipe yields 6 servings.

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