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
Chop the crabmeat.
Finely chop the fresh chives.
Heat the butter in a nonstick frying pan over medium-high heat.
When hot, turn the heat to low.
Add the crabmeat and 1 teaspoon chives.
Cook for 2 minutes over low heat.
Season with salt and pepper to taste.
In a medium bowl, beat the eggs and season them to taste.
Stir the cheese into the beaten eggs.
Pour over the crabmeat in the frying pan.
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.