Seafood Scramble
Serving Size: 6
Ingredients
Quantity
shrimp, frozen
7 ounces
King crab, flaked, drained
7 ounces
sweet cream butter
3 tablespoons
flour
2 tablespoons
half & half or milk
3/4 cups
green onion tops, chopped
1 tablespoons
green onion bottoms, chopped
1 tablespoons
eggs
12
salt
1 1/2 teaspoons
black pepper
1/4 teaspoons
Tabasco sauce
to taste
butter
4 tablespoons
seafood seasoning
1/8 teaspoons
Directions
Mix prepared seafood together and set aside. Blend butter and flour in large skillet. Cook until smooth. Slowly add half and half or milk. Cook until it starts to thicken, approximately 1 minute. Stir in onions and seafood. In second skillet melt 4 tablespoons of butter; add beaten eggs and spices. Gently cook eggs. As they begin to set, gradually add your seafood mixture. Cook until thick and creamy. Serve with toast points.
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© 2014 Iowa Egg Council
