Crabmeat scrambled eggs

Crabmeat scrambled eggs

By
From
The Margaret Fulton Cookbook
Serves
2
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1/2 cup crabmeat
4 eggs
1/2 teaspoon salt
A pinch cayenne pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped spring onions
60g butter

Method

  1. Carefully flake the crabmeat and remove any membranes or cartilage. Beat the eggs with the salt, cayenne, black pepper and spring onions. In a small pan, melt half the butter and pour in the eggs. Raise the heat and scramble the eggs, stirring with a scraping movement until almost set. Add the crabmeat and remaining butter then fold through gently over the heat, until the crabmeat has heated through. Serve with hot buttered toast.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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