• 4servings
  • 222calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large eggs , lightly beaten

  2. 2 large egg whites , lightly beaten

  3. 1 tablespoon(s) creme fraiche

  4. 1/4 teaspoon(s) fine sea salt

  5. 1/4 teaspoon(s) freshly ground black pepper

  6. 1 teaspoon(s) butter

  7. 1 teaspoon(s) olive oil

  8. 1 shallot , thinly sliced

  9. 4 teaspoon(s) chopped fresh parsley

  10. 1 teaspoon(s) chopped fresh tarragon

  11. 1 teaspoon(s) chopped fresh thyme

  12. 1 cup(s) lump crabmeat , drained and shell pieces removed

  13. 16 (1/2-inch-thick) slices diagonally cut French bread baguette , toasted

  14. Thyme sprigs

  15. Louisiana hot sauce

Instructions Jump to Ingredients ↑

  1. Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute. Add crème fraîche, salt, and pepper; beat vigorously with a whisk for 1 minute.

  2. Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallot to pan; sauté 2 minutes, stirring frequently. Stir in parsley, tarragon, and thyme. Reduce heat to medium-low. Whisk egg mixture. Add egg mixture to pan; cook 1 minute, stirring occasionally. Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently. Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving. Garnish with thyme sprigs and serve with hot sauce, if desired.


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