Crabmeat Scramble Recipes

CRAB SCRAMBLED EGGS

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.

GLUTEN-FREE CRAB SCRAMBLE CASSEROLE

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.

CRABMEAT SCRAMBLE

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.

CRAB SCRAMBLE

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.

"ALL CRABMEAT" CRAB CAKES

Steps:

• Preheat oven to 375 degrees. Distribute the cornflake crumbs on a platter. Combine all the remaining ingredients except the butter and accompaniment in a nonreactive bowl and toss gently until well blended. Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together well.
• Place the cakes on the crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each with a bit of butter.
• Bake the cakes until just hot, about 6 minutes, and serve with one of the accompaniments.
• Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.

SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES

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 AU GRATIN SPREAD

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.

CRABMEAT ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.
• Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

CRAB CAKE & EGG SCRAMBLE

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.

SCRAMBLED EGGS WITH CRAB AND ASPARAGUS TIPS

Steps:

• Peel the asparagus stalks thinly with a vegetable peeler and cut off the tips leaving about 1 1/2-inch (4-cm) stalk attached to them. Cook in boiling salted water for 2 to 3 minutes; the asparagus should be firm but not crunchy. Refresh in cold water and keep at room temperature.
• Melt the butter in a heavy pan, add the beaten eggs, and scramble (click here for instuctions). Add the cream at the end of cooking and season with salt and pepper.
• Steam the crabmeat or shelled claws for 2 to 3 minutes to heat them, then add the asparagus and steam for another minute, until just hot.
• Divide the scrambled eggs between 4 plates. Place 2 crab claws or a pile of crabmeat in the center, arrange the asparagus tips around the crab, scatter with the chives, and serve at once.