Blue Crab Scrambled Eggs


Recipe courtesy of Chef Danny Trace, Cafe Adelaide

Serves 4

  • 10 eggs
  • 1/2 lb jumbo lump crabmeat, discarding shells
  • 1/2 cup oyster mushrooms (roasted)
  • 1/4 cup leeks (cut into half moons)
  • 2 tbsp butter
  • 1/4 cup green onions (finely chopped)
  • 1/4 cup milk
  • salt and pepper to taste



Whip eggs and milk in a mixing bowl and set aside. 
Place butter in a nonstick pan on medium heat. Add leeks and oyster mushrooms and sauté until wilted (about 5 minutes). Add crab and eggs and scramble together, being careful not to break up the lumps. 
Salt and pepper to taste and garnish with green onions. 
Serve with toast along side.

Chef note: feel free to be creative and add some of your favorite ingredients like cheese, or anything else you like to eat with your eggs.

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