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« The best of 2012!
Mushroom & Lentil Burgers – Vegan, Gluten Free »

Crab Scrambled Eggs

January 4, 2013 By JJ 8 Comments

12-12-29_CrabScrambledEggs

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…

12-12-29_CrabScrambledEggs

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!

12-12-29_CrabScrambledEggs

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…

12-12-29_CrabScrambledEggs

~~~

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.

INGREDIENTS:

  • 6 organic eggs
  • heaped 1/2 c picked lump crab meat
  • 2 Tbsp almond milk*
  • good pinch sea salt*
  • fresh cracked black pepper

To serve

  • extra crab meat
  • fresh coriander or parsley
  • toast fingers

METHOD:

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

~~~

12-12-29_CrabScrambledEggs

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Filed Under: All Posts, Food, RecipeBox Tagged With: Breakfast, Brunch, Dairy Free, Gluten Free, Ingredient Focus, Probably Paleo, Quick Bites, Seafood, Sydney

Comments

  1. Nic@diningwithastud says

    January 4, 2013 at 11:27 am

    What a gorgeously indulgent brekkie! Well worth it 😉

    Reply
  2. Laura (Tutti Dolci) says

    January 4, 2013 at 2:50 pm

    What a beautiful dish for brunch! Gorgeous colors!

    Reply
  3. Chung-Ah | Damn Delicious says

    January 4, 2013 at 8:32 pm

    This may be the best way to have scrambled eggs! I might just add some freshly made guac too!

    Reply
  4. Karly says

    January 5, 2013 at 5:14 am

    What a gorgeous brunch recipe! Love the colors.

    Reply
  5. Peter G | Souvlaki For The Soul says

    January 5, 2013 at 11:04 am

    Yummo! I’ll echo everyone else and say this is quite an indulgence JJ!

    Reply
  6. Leah says

    January 5, 2013 at 11:18 am

    This is a total NYC brunch recipe – I love it! As a downtown gal, I was a big fan of a Bondi Road brunch (of all places!) and the Queen Adelaide Benedict – a crab cake with poached eggs – so decadent and amazing!

    Reply
  7. Jane @ Shady Baker says

    January 5, 2013 at 2:01 pm

    How indulgent and beautiful! I love the colour in your photos too, they feel very summery.

    Reply
  8. Val says

    February 2, 2013 at 8:43 pm

    This is not food this is art!!!

    Reply

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Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
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Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
☀️ I mean, I’m not saying the sound on this video will brighten up your day by an infinite amount, but I’m not, not, saying that either ✨. 
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The full recipe with all the info is over on my site (⛓ in profile and all that jazz), along with a longer version of the video. Because a 5yo singing - SINGING - about rolling dough into balls is ah-mazing. 
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Ingredients, for those wondering:
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Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
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For those wondering what everything is:
- 2 c almond meal
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- 180C/355F ~12 min
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Also me: Look! I put stuff on toast, it was delicious, you should make it!

For those keeping score: a combo vaguely inspired by cilbir turkish eggs, but lazier and dairy free, and on toast 🤷🏼‍♀️. Homemade spelt sourdough, vegan (cashew) yoghurt, jammy (7min) eggs, chilli crisp, toasted sesame seeds, kosher salt, coffee. 

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