Crab’n’egg Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Gather all ingredients and ensure the Dungeness crab meat is pre-cooked and shredded into bite-sized pieces. Rinse the pea shoots and set aside.

2. 2

   Beat the Eggs

   In a mixing bowl, crack the 4 large eggs. Add the salt and black pepper, then whisk until well combined and slightly frothy.

3. 3

   Cook the Crab Eggs

   In a non-stick skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the egg mixture to the skillet. Allow it to cook undisturbed for a minute, then gently stir with a spatula to create soft curds.

4. 4

   Add the Crab Meat

   When the eggs are halfway set, gently fold in the 200 grams of Dungeness crab meat. Continue to cook until the eggs are fully cooked but still soft and creamy, about 2-3 minutes.

5. 5

   Finish with Seasoning

   Remove the skillet from heat and drizzle 1 tablespoon of lemon juice over the crab and egg mixture. Stir gently to combine.

6. 6

   Serve

   Plate the crab and egg mixture. Top with 50 grams of salmon roe and garnish with fresh pea shoots. Serve immediately.