Crabmeat Scramble Recipes

Steps:

• Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
• Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk. Stir in crabmeat, cream cheese and onions. Pour into baking dish. Cover and refrigerate up to 24 hours.
• About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika.
• Bake uncovered 45 to 50 minutes or until center is set.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in 11x7 baking dish.
• Beat eggs and milk together in medium bowl.
• Mix in cubed cream cheese and crabmeat.
• Pour into baking dish with melted butter.
• Sprinkle chopped dill over top.
• Bake 30 to 35 minutes.
• Remove from oven, let set for 5 minutes.
• To serve, cut into squares.

Steps:

• Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
• WILD MUSHROOMS:
• Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;