Scrambled Eggs with Crab and Asparagus Tips – a delicious recipe with salt, butter, eggs, heavy cream, crab claws, chives. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Peel the asparagus stalks thinly with a vegetable peeler and cut off the tips leaving about 1 1/2-inch (4-cm) stalk attached to them.
2
Cook in boiling salted water for 2 to 3 minutes; the asparagus should be firm but not crunchy.
3
Refresh in cold water and keep at room temperature.
4
Melt the butter in a heavy pan, add the beaten eggs, and scramble (click here for instuctions).
5
Add the cream at the end of cooking and season with salt and pepper.
6
Steam the crabmeat or shelled claws for 2 to 3 minutes to heat them, then add the asparagus and steam for another minute, until just hot.
7
Divide the scrambled eggs between 4 plates.
8
Place 2 crab claws or a pile of crabmeat in the center, arrange the asparagus tips around the crab, scatter with the chives, and serve at once.
583
kcal
Calories
41
g
Fat
24
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 36 small asparagus spears, salt and freshly ground pepper, 6 1/2 tbsp (80g) butter, 8 eggs, beaten, and more.
Yes, Scrambled Eggs with Crab and Asparagus Tips falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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