Crab Scramble

Brunch, I’ve been asked about brunch with seafood. One thing that I like to whip up for a late morning, early afternoon brunch is crab scramble. Its fairly easy to make, the secret is to remove physically remove the pan from the heat before the eggs are cooked through. The residual heat on the pan itself will finish the cooking while bring the eggs to the plate. If you have ever whipped up scrambled eggs and put them on a plate and had tight crumbles of egg surrounded by water, it is because the eggs are over done. The excess heat in those eggs is what wrings the water out of the protein. If you remove the pan from the heat before the eggs are cooked through, you will have eggs that retain their moisture.

Here’s what you’ll need:

  • 3 jumbo or 4 large eggs
  • 2 tablespoons whole milk
  • Sea salt
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1/2 cup lump crabmeat
  • ¼ red pepper diced
  • ¼ onion diced

Melt the butter in a good frying pan. Saute the pepper and onion, then add the crabmeat and continue cooking till the crab is slightly browned. Now break the eggs into a measuring cup or pourable bowl and whisk them up with the milk. Add this to the pan and reduce the heat to low. Stir with a spatula using a folding action. As soon as the egg curds start firming up, remove the pan from the heat. Continue folding for a minute, then portion the scramble onto the plates.

This goes nicely with Mimosas.

mimosa with crab scramble