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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Yet another way to make use of those big blue crabs we are catching. 1 crab gave us 1 cup of beautiful meat for this.I can't do what I suggest in the last step as I don't have a griller (broiler) so I finished it with the lid on for a couple of minutes to set the top. That worked fine and would be good for camping. Just cook the onion and potato slower and longer if you can't access a microwave. Ingredients:
5 eggs |
1/3 cup cream |
1/2 teaspoon grated lemon rind |
5 drops tabasco sauce (or to taste) |
salt and pepper, to taste |
3 tablespoons grated sharp cheddar cheese |
1 large potato, cut into tiny dice |
1 small onion, diced |
1 tablespoon oil |
1/4 cup diced red capsicum (bell pepper) |
1 cup crabmeat, fresh frozen, canned |
Directions:
1. Mix the eggs, cream, lemon rind, tabasco, salt and pepper together. Set aside.
2. Microwave onion and potato about 3 minutes (to speed up cooking).
3. Heat oil in frying pan over medium heat and brown potato and onion and cook them through.
4. Add the capsicum and cook a few minutes more.
5. Pour over the egg mix and scatter the crab across the top.
6. Cook gently for about 5 minutes or until almost set through, then place under a griller (broiler) to brown the top. Serve at once.
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