If you’re looking for an easy yet delicious/indulgent breakfast to whip up this weekend, look no further. This Loaded Crab Scramble is here to save the day!
This was actually an accidental recipe that I came up with while trying to use up some leftover fresh crab we had on hand (and various other random refrigerator ingredients,) but sometimes those are the best recipes, the ones we don’t really plan, right?
So a little backstory on why we had a ton of leftover crab on hand. In my husband’s family, it was always tradition to have crab for Christmas Eve dinner. But ever since we’ve been together, we’ve done Christmas Eve at my parents’ house, and hence have missed out on all of the delicious crab.
This past year, with the way the holidays fell, we were able to head home on Christmas Eve Eve, so of course we decided to pop into his parents’ house that night for a very decadent fresh crab feast! And ever since we did so, Chris’ dad has been regularly buying it as a light, easy dinner for him and his mom, and every time we heard that’s what they’re having for dinner, we’ve been extremely jealous.
So, last weekend, after an incredibly emotional Saturday, my honey knew exactly what would make me feel better and suggested we go out and buy some fresh crab for dinner that night. Well, we went a little overboard and ended up with wayyyy more crab than we could eat in one sitting. Because fresh crab doesn’t last too long as a leftover, I decided to throw it into an easy scramble with other leftover odds and ends we had on hand.
I ended up adding some sautéed shallots, a dollop of crème fraiche, fresh spinach, tomatoes and fresh chives. Oh, and I added on some of my favorite Calabrian chili sauce as the finishing touch. Let’s just say I wish it was financially practical to make Loaded Crab Scrambles for breakfast every morning.
When we realized we weren’t going to be able to eat all of the crab that first night, we still powered through and cracked it all, getting out all of the meat. We figured since our hands were already a mess, we might as well just get it done. That way, when you’re ready to use the leftovers, you can just throw them into a dish at a moment’s notice and not have to worry about going through that whole process again. I’m all about the shortcuts!
After you have all of your ingredients on hand, this Loaded Crab Scramble comes together super quickly. It’s literally just as easy as regular scrambled eggs, with just a little bit of time sautéing the shallots beforehand. It’s the perfect breakfast if you have lots of fun things other than eating planned for your weekend, or if you slept in a little too late and find it’s already almost lunchtime once you get around to making breakfast 😉
The final touches that I would HIGHLY recommend for this Loaded Crab Scramble are a perfectly ripe sliced avocado, the easiest Three-Ingredient Calabrian Chili Sauce and a slice or two of crusty toast. Oh, and of course some coffee, orange juice, or mimosas if you’re so inclined.
If you like seafood (specifically shellfish) you have GOT to give this breakfast a try. We’re still in the height of crab season, so get it now while the crabbing’s good!
The perfect, easy breakfast upgrade - classic scrambled eggs jazzed up with the addition of fresh crab, spinach, tomatoes and creme fraiche!
- 1 tablespoon butter
- 1 shallot, thinly sliced
- 4 eggs
- 1/3 cup creme fraiche
- 2/3 cup crabmeat
- 2 cups fresh spinach
- 6 cherry tomatoes, quartered
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- Pinch of black pepper
- 1 sliced avocado
Melt the butter in a medium saute pan over medium low heat. Once butter is melted, add the shallot and saute for 3-5 minutes, until shallots start to become fragrant.
While shallots are sautéing, combine eggs, crème fraiche and crabmeat in a mixing bowl. Whisk to scramble the eggs and make the mixture come together.
Turn the heat under the saute pan up to medium high and add the spinach, stirring until slightly wilted. Next, add the egg mixture to the pan and stir gently.
Add the tomatoes, chives, salt and pepper and continue to gently stir and break up the eggs, as you would any scrambled egg dish. Once eggs are no longer runny and cooked through, transfer to two plates.
Garnish with fresh avocado and slices of toast.