Crab & Shrimp Scramble Recipe

Par-cook potatoes

Place halved/quartered baby Yukon Gold potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a boil, then simmer 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry 2 minutes.

Pan-fry potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp olive oil. When oil shimmers, add drained potatoes cut-side down in a single layer. Cook undisturbed 5–6 minutes until deeply golden on the cut sides, then stir. Add smoked paprika, garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Continue to cook and stir occasionally 4–6 minutes more until potatoes are crisp outside and tender inside. Taste and adjust seasoning. Stir in 1 tbsp chopped parsley if using. Keep warm in a low oven (200°F / 95°C) while you finish the scramble.

Prepare seafood and aromatics: If shrimp are cold, pat them dry and chop into 1/2-inch pieces. Gently pick through jumbo lump crab to remove any cartilage or shell pieces, keeping lumps intact where possible. Finely dice red onion and measure roasted corn and cheese.

Beat eggs: In a medium bowl whisk together 8 eggs, 1 tbs whole milk, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper until just combined and slightly frothy.

Sauté aromatics and seafood: Heat a large nonstick skillet over medium heat and add 1 tbsp unsalted butter. When butter foams, add diced red onion and sauté 1–2 minutes until softened and translucent. Add roasted corn and chopped shrimp; sauté 1–2 minutes until shrimp are warmed through. Add jumbo lump crab meat gently, folding for 30–45 seconds just to heat the crab (do not over-stir to preserve lumps). Season the seafood mixture lightly with a pinch of salt and a few grinds of black pepper. Transfer the seafood mixture to a plate and wipe skillet clean if needed.

Scramble eggs low and slow: Reduce heat to low–medium. Add remaining 1 tbsp butter to the skillet and let it melt and coat the pan. Pour in beaten eggs. Allow eggs to set at the edges undisturbed for 10–15 seconds, then with a silicone spatula stir gently from the edges to the center in slow folds. Continue cooking, folding occasionally, maintaining soft, large curds—this should take about 3–4 minutes.

Combine with seafood and cheese: When eggs are about 80% set but still slightly glossy, return the warmed crab and shrimp mixture to the pan and gently fold into the eggs to combine. Immediately sprinkle 1 cup shredded sharp cheddar evenly over the scramble and fold once to distribute while the cheese melts. Remove skillet from heat just before eggs are fully set—the residual heat will finish them. Taste and adjust seasoning with salt and pepper if needed.

Finish and garnish: Fold in diced avocado gently to avoid mashing. Sprinkle 1 tbsp chopped chives over the scramble and add a few cracks of black pepper. Serve hot.

Toast bread: Butter both sides of the multigrain bread slices lightly, or brush one side with butter and the other with olive oil if desired. Toast in a toaster or on a hot skillet/griddle over medium heat until golden and crisp, about 2–3 minutes per side in a pan or 3–4 minutes in a toaster/oven depending on equipment.

Warm tomato jam: If using chilled tomato jam, warm 1/2 cup in a small saucepan over low heat 2–3 minutes, stirring, until just warmed. Transfer to a small ramekin for serving alongside the plate.

Divide the scramble evenly between 4 plates or build combined plates: Spoon a generous portion of skillet potatoes to one side of each plate. Place a portion of the crab & shrimp scramble beside the potatoes. Add 1 slice of multigrain toast (or 2 halves) to each plate and a small ramekin of warm tomato jam. Garnish the scramble with an extra small crab lump (optional), a lemon wedge, and an extra sprinkle of chives. Serve immediately with hot sauce on the side if desired.