Scrambled Eggs with Crab - dummies

By Jan McCracken

This elegant crab scramble can make scrambled eggs into a meal masterpiece. To make your crab scramble a downright beautiful low-carb egg breakfast, decorate the plate with some colorful fresh fruit and a sprig of mint or parsley.


Preparation time: 5 minutes

Cooking time: 5 minutes

Yield: 4 servings

8-ounce can lump crabmeat

Fresh chives

2 tablespoons butter

Salt and pepper to taste

8 eggs

1/2 cup grated cheddar cheese

  1. Chop the crabmeat.

  2. Finely chop the fresh chives.

  3. Heat the butter in a nonstick frying pan over medium-high heat.

  4. When hot, turn the heat to low.

  5. Add the crabmeat and 1 teaspoon chives.

  6. Cook for 2 minutes over low heat.

  7. Season with salt and pepper to taste.

  8. In a medium bowl, beat the eggs and season them to taste.

  9. Stir the cheese into the beaten eggs.

  10. Pour over the crabmeat in the frying pan.

  11. Cook for 3 minutes while stirring constantly.

Per serving: Calories 313 (From fat 190); Fat 21g (Saturated 10g); Cholesterol 506mg; Sodium 549mg; Carbohydrate 2g (Dietary fiber 0g); Protein 28g.