Crab Scrambled Eggs
This Crab Scrambled Eggs is an easy and yet fancy breakfast to treat yourself on weekends or impress others on special occasions. Serve this soft and fluffy scrambled eggs with bread and a glass of milk or smoothie for a delicious and healthy breakfast.
Servings: 2 people
- 4 large eggs less 1 egg white
- 1/3 cup fresh crab meat (about 1.5 oz or 45 grams)
- olive oil
- black pepper
- thinly sliced chives or scallions (for garnishing, optional)
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.
I like to use dungeness crab meat for this recipe. Other options that will work are blue crab, snow crab, king crab or even refrigerated canned fresh crab meat. Crab meat sold at grocery stores can have different levels of saltiness, so taste adjust the amount of salt to your liking.
You should pay close attention to the heat after adding the eggs. It is best to use low-medium low heat, and adjust the heat or briefly take the pan off the heat as needed to avoid overcooking the eggs.
Calories: 149kcal | Carbohydrates: 0g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 343mg | Sodium: 205mg | Potassium: 217mg | Sugar: 0g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1.6mg