Super Lump Crab Scramble Bake

LEVEL: Easy 15 MINS 4 Servings

3 Reviews

  • 8 oz Handy 55/75 Jumbo Lump Crab Meat
  • 6 Eggs, cracked and whisked.
  • 1/4 cup Cheddar cheese, shredded.
  • 1 Zucchini, small diced
  • 1/2 Red onion, thinly sliced
  • 2 Strips of bacon, cooked and chopped.
  • 1 cup Yukon Gold potatoes, small diced and cooked
  • 1 Plum tomato, diced.
  • 1 Scallion, chopped.
  • 1 tbsp Butter
  • Salt and pepper to taste.

1. Preheat oven to 350° F. 

2. Choose a skillet or shallow pot suitable for both oven and stove top cooking, such as a cast iron skillet. 

3. Melt the butter in the skillet on the stove over medium heat. 

4. Add the zucchini, red onion, potato and diced tomato and cook for 2-3 minutes until vegetables soften.

5. Add the egg and cook for 2 minutes, stirring continuously with a heatproof spatula. As the eggs cook, season with salt and pepper. 

6. Add the crab meat and bacon. Carefully stir with the egg mixture and cook for 1 minute. 

7. Remove the skillet from the heat.

8. Transfer the skillet to the oven and cook 3 minutes until the eggs have set or reach desired consistency. 

9. Remove from the oven taking care not to touch the hot skillet with your bare hands, and place on a trivet or towel-lined plate. 

10. Top with scallions and serve family-style. 

** Handy 30/40 Colossal Lump, 55/75 Jumbo Lump and/or 90/130 Jumbo Lump Meat can also be used for this recipe