12 oz. dungeness crab meat, picked through for shells
2 tablespoons butter or olive oil
English muffin/croissant/toast
Instructions
Whisk the eggs together with the cream; season with salt, pepper and hot sauce. Grate in parmesan and whisk to combine well. Fold in scallions and crab meat.
Heat a non-stick skillet over medium-low heat. Add butter or oil and swirl to coat the bottom and sides of the pan. The heat should remain low so turn down the flame if the butter/oil begins to smoke.
Pour the egg mixture into the pan. Using a spatula or wooden spoon, stir frequently over medium-low to low heat until the eggs are light and fluffy and just cooked. They should still be moist.
Serve with your favorite bread and fruit items and enjoy!
Serving
Suggestions
Fresh fruit, toast and mimosas combine to create the perfect weekend brunch menu.
Originally Submitted
1/26/2011
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