Mediterranean Crab and Feta Scrambled Eggs


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Wooden Spoons

Mediterranean Crab and Feta Scrambled Eggs

Maryland Style Crab Cakes

Prep Time:

5 minutes

Cook Time:

10 minutes

Makes:

3 - 4 servings


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!
Seafood Secret

Ingredients


1 (8 oz) package 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

Best Wine Pairing

Sauvignon Blanc

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Nancy W says: I had friends over and served your Artichoke Pesto Tilapia and had everyone fooled until the very end of the meal - they all thought I cooked it myself until I showed them the package. Thank you and keep up the great dinners!