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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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Cheers to the long weekend. . . . Had a bit of a Cheers to the long weekend. 
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Local CA gin, Italian aperitif wine, punchy sparkling water, blood orange. Single bare strobe. That’ll do.
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Hollywood, CA. May, 2023.
TGIF y’all. ••• The quail egg mini brunch TGIF y’all. 
•••
The quail egg mini brunch spread is back. This time in all its stop motion glory. Go forth and brunch thyself (waffle thyself? coffee thyself? dealers choice). 💥🍳🧇🍞🥑☕️🫖
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That’s it. That’s the post.
Apparently today is National Strawberry Day, it’ Apparently today is National Strawberry Day, it’s overcast and raining in LA (so a plate of sunshine is absolutely necessary), and if you’ve been here for more than a hot second you know how I feel about toast.
🍞🍓🥒🌱
Toasted sourdough, goat chèvre (or vegan cream cheese), sliced strawberries, cucumber ribbons, fresh mint, olive oil, black pepper, just a pinch of salt. Go forth and feast.
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I took this video on Jan 1. I even wrote a caption I took this video on Jan 1. I even wrote a caption and everything. And I intended to post it that day as a reflection moving into a new year. But instead, mom and I went out for pizza and wine, and then it was Jan 2, and so on and so on. 
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So instead you’re getting it on Feb 1. A new day and another new month (but what is a new month or a new year, other than a societal convention really). 
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Because, each day, each sunrise, we have the opportunity to start anew - no matter how big or little that start may be. A chance to take another step forward - no matter how many steps back you feel you’re fighting against. 
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Whether this past year brought blinding joy or paralysing grief (and in whatever measure of balance or imbalance), I hope each new day sees the landscape of your life look one step closer to what you imagine it to be. And that when the waves roll in and change that landscape, you can roll with it and see the beauty and possibility on the other side.
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If you’ve made it this far, congratulations, have a cookie 🍪 And I’ll leave you with the rolling waves and blue sky of a California beach in January. I truly hope this year sees us all grow stronger and move forward with each new day. Going backwards is simply not an option. 
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What’s your order? 🍳 … When the middle litt What’s your order? 🍳
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When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
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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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