“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
Yield: 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 12x8-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.