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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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It seems that I often have crabmeat left over after making crab cakes or other crab dishes. This is a great way to use it up the following morning. This recipe can be halved. Ingredients:
6 ounces flaked crabmeat (, backfin recommended) |
2 tablespoons shredded parmesan cheese |
salt |
freshly ground black pepper |
6 eggs |
2 tablespoons water |
1 ounce butter |
2 tablespoons heavy whipping cream |
Directions:
1. Mix the flaked crabmeat with the cheese and season with salt and pepper.
2. Lightly beat the eggs in a bowl with the water and salt and pepper.
3. Melt the butter in a small skillet and when the froth subsides, pour in the eggs.
4. Place the crab and cheese on top of the eggs just when the eggs are beginning to set.
5. Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.
6. Do not fold, but slide on to a hot plate and serve immediately.
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