Crab Scramble Recipes

CRAB SCRAMBLED EGGS

Steps:

• Crack 4 large eggs less 1 egg white into a bowl. It means we need 4 egg yolks and 3 egg whites. Beat well. Add a teaspoon of olive oil, a pinch of salt and stir to combine. Set aside.
• Place a nonstick pan over medium heat. Add some olive oil. Once the oil is hot, add fresh crab meat. Stir, break the crab meat into smaller pieces and briefly sauté to remove excess moisture. Season with salt to taste.
• Spread the crab meat pieces evenly and pour beaten eggs into the pan. Lower the heat to low-medium low and wait for a few seconds to let the eggs set around the edges.
• Once you see the eggs start to set around the edges, use a spatula to pull the set outer edges towards the center. Keep doing that to gather all the egg curds in the center of your pan.
• Quickly turn the pile of egg curds over so that any undercooked parts can get some heat. Swirl and move around to break up the scrambled eggs slightly.
• The eggs will continue to cook from residual heat, so remove it from the pan when it's 90-95% cooked to your liking to avoid overcooking. Sprinkle black pepper and chives/scallions (if using) on top and serve immediately.

GLUTEN-FREE CRAB SCRAMBLE CASSEROLE

Steps:

• Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
• Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk. Stir in crabmeat, cream cheese and onions. Pour into baking dish. Cover and refrigerate up to 24 hours.
• About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika.
• Bake uncovered 45 to 50 minutes or until center is set.

CRAB SCRAMBLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in 11x7 baking dish.
• Beat eggs and milk together in medium bowl.
• Mix in cubed cream cheese and crabmeat.
• Pour into baking dish with melted butter.
• Sprinkle chopped dill over top.
• Bake 30 to 35 minutes.
• Remove from oven, let set for 5 minutes.
• To serve, cut into squares.

SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES

Steps:

• Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
• WILD MUSHROOMS:
• Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;

SEA BREEZE SCRAMBLED EGGS

Steps:

• Mix eggs with milk, tarragon, salt and pepper.
• In a skillet, melt butter over medium high heat.
• Add crab and warm while stirring.
• Add egg mixture and scramble until about 80% done.
• Stir in cream cheese and continue cooking until eggs are set and cream cheese is melted.