Soft Scrambled Eggs with Crab

Soft Scrambled Eggs with Crab
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Great for brunch or even an appetizer, fresh crab is folded into creamy scrambled eggs and served with a garlic-rubbed toasted baguette.


  • ¼ cup olive oil
  • 1 (7 oz.) baguette, sliced into ¼” pieces on a bias
  • ¼ tsp. Kosher salt
  • ⅛ tsp. ground black pepper
  • 1 large clove garlic
  • 6 large eggs
  • 2 Tbsp. heavy cream
  • ¼ tsp. salt
  • 2 Tbsp. butter
  • 4 oz. cooked king or snow crab meat, chopped
  • 1 Tbsp. chives, chopped


  1. Heat oven to 400°F. Brush a baking sheet with olive oil. Place baguette slices in a single layer; brush tops with olive oil and sprinkle with salt and pepper.
  2. Bake 8-10 minutes until golden brown. Rub lightly with garlic clove.
  3. Meanwhile whisk together eggs, cream and salt in a medium bowl; set aside.
  4. Heat non-stick skillet over low heat; add butter and crab. When butter is melted add eggs. Allow to cook slowly, occasionally scraping the cooked eggs from the bottom of the pan with a spatula until eggs are set but still look moist.
  5. Serve eggs over toasted bread; garnish with chives.
  6. Refrigerate leftovers.


Keep the temperature low when cooking the eggs. Cooking them over low heat slowly keeps them creamy and moist.

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