Creamy Crab-Egg Scramble Recipe

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Desserts

Fondue

Creamy Crab-Egg Scramble

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Ingredients:
1/2 cup milk
1/4 teaspoon pepper
1 can (6 oz.) white sauce
8 eggs
1/4 cup (1/8 Jb.) butter
1 package (3 oz.) cream cheese with
chives, diced
2 cups crab meat (or 2 cans, about
7 oz. each, drained)

Directions:
For a breakfast or brunch menu, agreeable companions to this dish might be broiled grapefruit, sweet rolls, and cafe au lait. The eggs will hold about 20 minutes if there is a delay.
With fork or wire whisk, beat together milk, pepper, and white sauce; with a fork beat in eggs, two or three at a time, until mixture is a smooth yellow.
Melt butter in a chafing dish over direct flame (or in electric fry pan over low heat). Pour in egg mixture; when mixture begins to set, lift it from pan with a spatula (avoid constant stirring).
While eggs are still fluid, stir in cream cheese. Cook until set but still quite moist. Reduce heat; add crab meat, drained; cover and warm 5 minutes. Serve at once. Serves 4.