Crab Scramble Recipes

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CRAB SCRAMBLED EGGS



Crab Scrambled Eggs image

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.

Provided by Sophie

Categories     Breakfast

Time 10m

Number Of Ingredients 6

4 large eggs less 1 egg white
1/3 cup fresh crab meat ((about 1.5 oz or 45 grams))
olive oil
salt
black pepper
thinly sliced chives or scallions ((for garnishing, optional))

Steps:

  • 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.

Nutrition Facts : Calories 149 kcal, Protein 15 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 343 mg, Sodium 205 mg, ServingSize 1 serving

CRABMEAT SCRAMBLE



Crabmeat Scramble image

We enjoy this as a Sunday brunch before church. Growing up on farms, we both learned to eat what was raised and the eggs that were gathered never went to waste with this incredible breakfast. -Macey Allen, Green Forest, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

4 large eggs
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
1 can (6 ounces) lump crabmeat, drained
2 tablespoons sliced green onion
2 tablespoons butter

Steps:

  • In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside., In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Nutrition Facts : Calories 349 calories, Fat 21g fat (10g saturated fat), Cholesterol 535mg cholesterol, Sodium 741mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 35g protein.

GLUTEN-FREE CRAB SCRAMBLE CASSEROLE



Gluten-Free Crab Scramble Casserole image

Scrambled eggs meet a creamy blend of crabmeat, cream cheese and dill weed in this brunch favorite.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 10

2 tablespoons butter or margarine, melted
1/2 cup milk
12 eggs
1 teaspoon salt
1/2 teaspoon white pepper
1 1/2 teaspoons chopped fresh dill weed or 1/2 teaspoon dried dill weed
1 cup chopped cooked crabmeat
1 package (8 ounces) cream cheese, cut into 1/2-inch cubes
2 medium green onions, sliced (1/4 cup)
Paprika

Steps:

  • Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
  • Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk. Stir in crabmeat, cream cheese and onions. Pour into baking dish. Cover and refrigerate up to 24 hours.
  • About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika.
  • Bake uncovered 45 to 50 minutes or until center is set.

Nutrition Facts : Calories 265, Carbohydrate 3 g, Cholesterol 375 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 550 mg

CRAB CROISSANTS



Crab Croissants image

Blue crab claw meat served on buttery croissants is a favorite picnic dish for my wife, friends and me for summer trips.

Provided by J.D.Tyre

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 30m

Yield 6

Number Of Ingredients 10

12 ounces cooked and flaked blue crabmeat
⅔ cup blue cheese salad dressing
⅓ cup mayonnaise
1 cup seasoned dry bread crumbs
1 cup minced onion
2 cloves garlic
1 large tomato, diced
salt and pepper to taste
½ cup grated Asiago cheese
6 plain croissants, split in half

Steps:

  • In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
  • Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

Nutrition Facts : Calories 667.2 calories, Carbohydrate 45.5 g, Cholesterol 123.6 mg, Fat 42 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 12.8 g, Sodium 1220.9 mg, Sugar 11.5 g

CRAB SCRAMBLE



Crab Scramble image

On our honeymoon, the Bed and Breakfast we stayed at in Hyannis Port, Cape Cod served this Crab Scramble one morning. When we left, I was so delighted the Innkeeper gave us her recipe card for this lovely dish.

Provided by Docs Mom

Categories     Breakfast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/3 cup butter
9 eggs
1/2 cup milk
1 (8 ounce) package cream cheese, cubed small
2 (6 ounce) cans crabmeat, drained (the original recipe called for 1 can)
1/2 teaspoon salt (or to preference)
1/4 teaspoon pepper
1 tablespoon fresh dill, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in 11x7 baking dish.
  • Beat eggs and milk together in medium bowl.
  • Mix in cubed cream cheese and crabmeat.
  • Pour into baking dish with melted butter.
  • Sprinkle chopped dill over top.
  • Bake 30 to 35 minutes.
  • Remove from oven, let set for 5 minutes.
  • To serve, cut into squares.

Nutrition Facts : Calories 393.4, Fat 31.9, SaturatedFat 17.6, Cholesterol 412.6, Sodium 967, Carbohydrate 2.6, Sugar 0.7, Protein 23.4

SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES



Slow Scrambled Eggs with Crabmeat and Chives image

Provided by Food Network

Time 35m

Number Of Ingredients 9

4 tablespoon plus 1 teaspoon unsalted butter
8 whole eggs, beaten with 2 tablespoons whipping cream
Salt and pepper, to taste
1 cup fresh lump crabmeat, picked over for shells
2 tablespoons fresh snipped chives
1 cup fresh wild mushrooms, sliced
2 teaspoons butter
Salt and pepper
8 toast points

Steps:

  • Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
  • WILD MUSHROOMS:
  • Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;

CRAB CAKE & EGG SCRAMBLE



Crab Cake & Egg Scramble image

I had a small little crab cake left from Recipe#250972 By Recipe Reader and wanted to do something different with it besides just re-heating it. So the cake, and a few other little ingredients became a very enjoyable breakfast. Unless you use the same recipe as I did for the Crab Cake, you may not get the same taste as I did. But everyone likes to put their own spin on recipes, so that's o.k. :) If desired, serve with your favorite bread or English muffin toasted. Posted to Food.com (a.k.a. " ZAAR ") on January 14th., 2013

Provided by Chef shapeweaver

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

2 ounces crab cakes, crumbled
4 tablespoons margarine, divided
2 large eggs, well beaten
1/4 teaspoon ground black pepper
4 tablespoons monterey jack cheese, divided (optional)

Steps:

  • In a small skillet, melt 2 Tablespoons of margarine over medium heat.
  • Add crumbled crab cake into melted margarine and warm through.
  • Then add remaining margarine and melt,add beaten eggs at this time.
  • Sprinkle with pepper and 2 Tablespoons of cheese, if using.
  • Scramble eggs until desired doneness is reached.
  • Place eggs on a plate and top with the remaining cheese.

Nutrition Facts : Calories 637.8, Fat 59.2, SaturatedFat 13.4, Cholesterol 457.1, Sodium 861.1, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 24.6

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