canned King crab, flaked, drained
sweet cream butter
green onion tops, chopped
green onion bottoms, chopped
Place prepared seafood in a glass bowl; add sherry and cover. Let set for 30 minutes. Blend butter and flour in large skillet. Cook until smooth. Slowly add milk. Cook until it starts to thicken, approximately 1 minute. Stir in onions and drained seafood. In second skillet that has been sprayed with PAM and has 4 tablespoons of butter melted in it; add eggs that have been whipped lightly. Pour into skillet and add your spices. Gently cook eggs. As they begin to set, gradually add your seafood mixture. Cook until thick and creamy. Serve with toast points.