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Directions

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

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

ADD cream, cheddar cheese and bacon crumbles 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 butter into a large skillet and heat on medium-high heat until butter melts.

REDUCE heat to medium and pour in egg and crab mixture. Use a rubber heat-resistant spatula to slowly stir the eggs while they cook. Cook eggs to the desired level of doneness.

SPOON onto tortillas, wrap, and serve immediately.

From Jenny M: I substitute skim milk for the cream/whole milk to make it a little lighter.

From Susie J: Instead of the cheddar cheese I like to use a shredded Mexican cheese blend with cheddar and spicy jack. Mmmm!

Ingredients

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

6 eggs

3 Tablespoons cream (or whole milk)

1/2 cup shredded cheddar cheese

3 Tablespoons precooked bacon crumbles (or 3 cooked bacon strips, crumbled)

3-4 tortilla wrap (6-inch)

1 Tablespoon butter

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