Crab And Egg Scramble Recipe
Ingredients
| 1 8-ounce container lump crab meat | ||
| Eggs | 6 | |
| Dry sherry | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Salad oil | 1/4 Cup (16 tbs) | |
| 2 tablespoons red salmon caviar | ||
Directions
1. Pick over crab meat to remove any pieces of shell or cartilage.
2. In medium-sized bowl, beat eggs, sherry, and salt until blended. Stir in crab meat, but do not break up into too-fine pieces.
3. In 12-inch skillet over high heat, heat salad oil until very hot. Pour crab mixture into hot salad oil and cook, stirring gently and constantly, until eggs just set and are tender.
4. Spoon crab mixture onto three heated dinner plates; top each with 2 teaspoons caviar.
2. In medium-sized bowl, beat eggs, sherry, and salt until blended. Stir in crab meat, but do not break up into too-fine pieces.
3. In 12-inch skillet over high heat, heat salad oil until very hot. Pour crab mixture into hot salad oil and cook, stirring gently and constantly, until eggs just set and are tender.
4. Spoon crab mixture onto three heated dinner plates; top each with 2 teaspoons caviar.
Chef
