Ingredients

  • 4 large eggs
  • 1/4 cup heavy cream (or unsweetened almond milk for a lighter option)
  • 1/2 cup lump crab meat (cooked and picked over for shells)
  • 2 tbsp butter (or olive oil)
  • 2 tbsp chopped chives (or green onions)
  • Salt and pepper (to taste)
  • Optional toppings: Grated parmesan or shredded cheese, fresh parsley

Instructions

  1. Whisk the Eggs:
    • In a bowl, whisk the eggs with heavy cream until combined. Add a pinch of salt and pepper to the mixture.
  2. Cook the Eggs:
    • Heat a non-stick skillet over medium-low heat. Add the butter and let it melt. Pour in the egg mixture and allow it to set slightly. Gently stir with a spatula, moving the eggs from the edges to the centre to create soft curds.
  3. Add Crab Meat:
    • When the eggs are about halfway cooked but still slightly runny, fold in the crab meat gently to warm it through. Continue to cook until the eggs are just set and creamy.
  4. Finish and Serve:
    • Remove from heat, and sprinkle chopped chives on top. Add any optional toppings, like grated parmesan or fresh herbs, if desired. Serve immediately.

Cooking Details

  • Cooking Time: 5 minutes
  • Prepping Time: 5 minutes
  • Servings: 2

Nutritional Information (per serving)

  • Calories: 280
  • Protein: 18g
  • Fat: 21g
  • Carbohydrates: 3g
    • Fibber: 0g
    • Net Carbs: 3g

Notes

  • Crab Meat: Ensure the crab meat is fully cooked and free of shells. Fresh or canned lump crab meat works well for this recipe.
  • Variations: You can add a sprinkle of cheese, a dash of hot sauce, or herbs like dill for an extra layer of flavour.

This Scrambled Eggs with Crab dish is a luxurious yet easy-to-make breakfast option that’s high in protein and healthy fats, perfect for a keto-friendly meal!