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Crabmeat Egg Scramble with White Sauce – vegetarian recipe
Stav Kogan

Crabmeat Egg Scramble with White Sauce

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Servings: 4 servings
Calories: 545
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp (15ml / 14g / 0.49 oz) olive oil
  • 4 large eggs (approx. 200g / 7.1 oz)
  • 4 oz (113g) lump crabmeat
  • Salt and black pepper, to taste
  • 0.75 cup (180g / 6.3 oz) crème fraiche
  • 0.5 cup (24g / 0.85 oz) fresh chives, finely chopped
  • 0.5 tsp (1.5g / 0.05 oz) garlic powder
  • Salt, to taste
  • Control Your Heat: Eggs cook incredibly fast. For the softest, most luxurious curds, keep your pan on medium-low heat and remove it from the burner just before the eggs look completely set. They will continue to cook in their own residual heat!
  • Pick Through the Crab: Even high-quality, store-bought lump crabmeat can hide tiny fragments of shell. Always gently sift through your 4 oz. (113g) of crabmeat with your fingers before adding it to the pan to ensure a flawless eating experience.
  • Room Temperature Crème Fraiche: If you have the time, let your crème fraiche sit at room temperature for about 10-15 minutes before mixing your sauce. It will blend much more smoothly with the garlic powder and fold over the hot eggs beautifully without rapidly cooling the dish down.

Method
 

  1. While your pan is heating up, you can whip this sauce together in seconds. It adds a rich, tangy creaminess that elevates the dish to a restaurant-quality meal.
  2. Whisk the 4 large eggs (approx. 200g / 7.1 oz) vigorously with a fork in a mixing bowl, and season to taste with salt and black pepper.
  3. Set a sauté pan over medium heat and warm the 1 tbsp. (15ml / 14g / 0.49 oz) olive oil.
  4. Add in the beaten eggs and scramble them gently with a spatula.
  5. Stir the 4 oz. (113g) crabmeat into the pan and fold it into the eggs until everything is cooked thoroughly and warmed through.
  6. In a separate small mixing dish, combine the 0. 75 cup (180g / 6.3 oz) crème fraiche and the 0. 5 tsp. (1. 5g / 0.18 oz) garlic powder.
  7. Season the creamy white sauce with salt to your liking, and stir in the 0. 5 cup (24g / 0.85 oz) chopped chives.
  8. Transfer the hot crab and eggs to your serving plates and immediately top the dish generously with the fresh white sauce.
  9. Fold, Don't Mash: When adding the crabmeat to your scrambled eggs, use a gentle folding motion with a silicone spatula. You want to keep those beautiful lumps of crab intact rather than shredding them into a paste.

Nutrition

Calories: 545kcalCarbohydrates: 4gProtein: 26gFat: 47g

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