Sunday Brunch: Soft Scrambled Eggs With Lump Crabmeat Recipe

1. 1

   In a medium bowl, lightly whisk the eggs and milk. Season with 1/2 teaspoon each of salt and pepper.

2. 2

   Melt the butter in a medium, nonstick saute pan over medium heat. When the foam subsides, add the crabmeat and reduce the flame to low. Lightly saute until the crabmeat begins to brown, about 3 minutes. Add the egg mixture. Use a heatproof rubber spatula to almost constantly stir the eggs as they gently cook and form small curds, 5 to 6 minutes.

3. 3

   Spoon onto four salad-size plates, season with salt and pepper, and a light drizzle of high-quality extra-virgin olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.