- 4 eggs
- 1/4 cup sour cream
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 can (6 ounces) lump crabmeat, drained
- 2 tablespoons sliced green onion
- 2 tablespoons butter
- In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside.
- In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set. Yield: 2 servings.
Originally published as Crabmeat Scramble in Cooking for 2 Winter 2009, p37
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Reviewed Jun. 20, 2015
"very nice with lots of flavor"