Scrambled Eggs with Crab and Chives

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Makes: 6  servings Start to Finish 30 mins


  • 6 tablespoons  butter, divided
  • 1/2 cup  finely chopped red bell pepper
  • 1/2 pound  fresh lump or jumbo crabmeat, picked over and flaked
  • 2 tablespoons  snipped fresh chives or minced green onion
  • 9 large eggs, lightly beaten
  • 5 tablespoons  heavy or whipping cream, divided
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper


1. Melt 2 tablespoons of the butter in large nonstick skillet over medium heat. Add red bell pepper and cook until just tender, 3 minutes. Add crabmeat and cook until heated through, 2 minutes. Transfer to bowl and stir in chives. Cover and keep warm.

2. Return skillet to heat and add 2 tablespoons of the butter. Add eggs and 2 tablespoons of the cream; cook, gently stirring with spatula, until eggs begin to thicken, about 4 to 5 minutes. Add remaining 3 tablespoons cream, 2 tablespoons butter, and the salt and pepper; cook until thick and creamy, 2 minutes more. Stir in crabmeat. Serve immediately. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)295,
  • Fat, total(g)24,
  • chol.(mg)405,
  • sat. fat(g)12,
  • carb.(g)2,
  • pro.(g)17,
  • sodium(mg)504,
  • Percent Daily Values are based on a 2,000 calorie diet
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