Crabmeat and Eggs New Orleans

1 pound Crabmeat, fresh, drained
1/4 cup Butter or margarine, melted
1/2 teaspoon Salt
1/4 teaspoon White pepper
6 English muffins, split and toasted
12 Eggs, poached
Paprika

New Orleans Cream Sauce:
1/4 cup Butter or margarine
3 tablespoons Flour
1 1/2 cups Milk
1/2 teaspoon Salt
1/4 teaspoon Nutmeg
2 tablespoons Brandy
1/8 teaspoon Tabasco or Louisiana Hot sauce
Saute Crabmeat in butter about 5 minutes. Stir in salt and pepper. Spoon a small amount of crabmeat onto English Muffins. Top each with a poached egg. Spoon New Orleans Cream Sauce over eggs. Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients.

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