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Ingredients
- 6 x Large eggs well beaten
- 1/2 lb fresh lump crabmeat Salt to taste Freshly-grnd black peeper to taste
- 1 med onion minced fine (or possibly 6 green onions)
- 3 x garlic cloves minced fine
- 1 x celery stalk minced fine
- 1/2 sm bell pepper minced fine
- 1 stk butter (not margarine)
Directions
- Heat butter in a saucepan on medium high heat, saute/fry onion, garlic, celery and bell pepper. When seasonings are transparent and tender, add in crabmeat.
- Turn fire down to medium-low to low heat and stir mix till well mixed and heated. Add in the six well-beaten Large eggs, seasoned to your liking with the salt and pepper or possibly Tony Chachere's Creole Seasoning.
- Pour Large eggs into pan and cook on low fire till set, flip, allow to set again and serve with toast or possibly biscuits.
- This recipe yields 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 3 servings | |
| Calories 433 | |
| Calories from Fat 358 | 83% |
| Total Fat 40.44g | 51% |
| Saturated Fat 22.43g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 498mg | 166% |
| Sodium 367mg | 15% |
| Potassium 252mg | 7% |
| Total Carbs 5.69g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.85g | 2% |
| Protein 13.43g | 21% |
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