It is no secret how much I adore brunch. And as there is no better way to start a new day than with a slightly indulgent plate of eggs, it stands to reason there is no better way to start a new year than in the same manner!
I stumbled across the Alaskan Crab Co at an industry trade-show-style event a few months back – tasted the crab, tasted the caviar, picked up a card – and promptly forgot all about it. Then the other day, during a post Christmas shopping fit, RJ and I were making our way through Alexandria when we drove by the shop front…
We popped in just to take a look and needless to say, we couldn’t leave without our wallets a bit lighter and our bags a bit heavier due to a little container of sea-infused white and orange crustacean. While I was tempted at first by the enormous frozen Alaskan King Crab legs, we instead went for a 1/2 kg [1 lb] of picked Japanese crab – and my mind started spinning with ideas.
The plan was – and still is at some point – proper New England Style Crab Cakes but in the mean time we figured it wouldn’t hurt to try out a bit for breakfast!
These eggs floated out of the kitchen the next morning and while we have agreed that at $28 – $38/kg for legs and $30 – $38/kg picked this can’t be a regular indulgence, I’m not making any promises! Now to go and make those Crab Cakes…
Crab Scrambled Eggs
While extraordinarily easy to prepare, these eggs are a bit indulgent. Yes they make me think of long lazy brunches on the Upper East Side. Yes they make me want a Bloody Mary. Yes you could go one step further and cook them in cultured butter, or top them with hollandaise sauce. Wait, does that go too far… nah.
- 6 organic eggs
- heaped 1/2 c picked lump crab meat
- 2 Tbsp almond milk*
- good pinch sea salt*
- fresh cracked black pepper
- extra crab meat
- fresh coriander or parsley
- toast fingers
Heat a medium skillet over medium heat. Whisk together eggs, crab, milk and seasoning.
Spray pan with a bit of oil and add egg mixture – it should sizzle and start to cook immediately.
Use a wooden or silicone spatula to pull edges in towards middle and cook for a minute or two, stirring occasionally. When almost done but still a bit runny, remove from heat and continue to stir using residual heat from pan to finish the cooking.
Garnish with coriander and a bit of extra crab meat. Serve with toast fingers if desired. Pretend you slaved over a hot stove for hours.
Serves 2 – 3. Feel free to scale up or down as required.
* COOK’S NOTES:
- Any dairy or non-dairy milk is fine, I’d stay away from coconut on this one however
- I used a roasted garlic sea salt – it made this all that much better, if that is remotely possible