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.