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Directions

THAW crab cakes according to package directions (either in the refrigerator over night or under running cool or tepid water).

CRACK eggs into a medium bowl and discard the shells. Whisk eggs together until well blended.

ADD salt, cream, feta, sun-dried tomatoes and artichokes to the eggs and whisk together. Use fingers to gently crumble crab cakes and add to egg mixture. Gently stir mixture together with a fork until combined.

PLACE olive oil into a 10 inch skillet and heat on medium-high heat until pan is hot.

POUR the egg mixture into center of skillet. Use a rubber heat resistant spatula to slowly stir the eggs while they cook. Cook eggs to the desired level of doneness. Serve immediately.

From Denise K: I served this for brunch and placed a few kalamata olives on each plate next to the eggs. It dressed up my brunch and tasted great!

From Dave M: I sprinkle some oregano in while I'm adding the feta.

Ingredients

1 package (8 oz) SeaPak® Maryland Style Crab Cakes, thawed

6 eggs

Pinch of salt

3 Tablespoons cream (or whole milk)

3 Tablespoons crumbled feta

2 Tablespoons marinated sun-dried tomatoes, cut into thin strips

1/2 can (7 oz) quartered artichokes (roughly 8 quarters), very well drained

1 Tablespoons olive oil

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