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"We enjoy this as a Sunday brunch before church," notes Macey and Landon Allen of Green Forest, Arkansas. "Growing up on farms, we both learned to eat what was raised and the eggs that were gathered never went to waste with this incredible breakfast."
This recipe is:
Nutritional Facts 1 cup (prepared with reduced-fat sour cream and reduced-fat butter) equals 349 calories, 21 g fat (10 g saturated fat), 535 mg cholesterol, 741 mg sodium, 4 g carbohydrate, trace fiber, 35 g protein.
Originally published as Crabmeat Scramble in
Cooking for 2
Winter 2009, p37
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