Crab Scramble

By Yankee Magazine

Jan 18 2008

“This crab scramble is decidedly rich, but a favorite with all our guests. Not only a breakfast dish but wonderful for brunch with salad and French bread.” — The Inn on Sea Street, Hyannis, Massachusetts


Serves 6.


4 tablespoons butter
9 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) crabmeat, drained
1 package (8 ounces) cream cheese, cut into 1/2-inch cubes
1 tablespoon dill, fresh or dried


Melt the butter in a 12×8-inch glass baking dish. In a bowl, beat the eggs, milk, salt, and pepper. Stir in the crabmeat and cream cheese. Pour over the melted butter and sprinkle dill over the top.

Bake in a preheated 350 degree oven for 20 minutes, then lower the heat to 300 degrees F and bake until firm in the center, about 10 minutes.