Crab Meat & Asparagus Scrambled Eggs
If you’re looking for a high-protein breakfast that feels a little more special than your everyday eggs, these crab meat and asparagus scrambled eggs are a delicious place to start. Tender lump crab meat, fresh asparagus, and sun-dried tomatoes are folded into soft scrambled eggs for a flavorful breakfast that’s surprisingly simple to make.
Inspired by a crab and asparagus omelet they used to serve at Snooze A.M Eatery, this easy scramble delivers the same savory flavors without the fuss of making individual omelets. It’s naturally gluten-free, dairy-optional, and ready in about 15 minutes, making it ideal for quick weekday mornings and weekend brunches.
Serve it with a simple arugula salad and your favorite flavor-enhancing garnishes for a satisfying breakfast that’s loaded with protein, healthy fats, and vegetables.
Ingredients
- CANNED FANCY WHITE-LUMP CRAB MEAT – Crown Prince Natural is my favorite brand. It has a great flavor and fewer preservatives.
- ASPARAGUS – Adds fiber. Thinner spears work best here.
- SUN-DRIED TOMATOES – Look for organic options stored in extra virgin olive oil.
- EGGS – If available, organic or regeneratively farmed pasture-raised eggs contain more beneficial nutrients.
- MILK – Makes the eggs extra creamy. I typically use unsweetened, concentrated almond milk, but check out my guide to dairy-free milks for more options.
- BABY ARUGULA OR SPINACH – Darker greens have a nice flavor, which makes them ideal for light salads with few ingredients.
- VINAIGRETTE – Keep it simple with olive oil and balsamic vinegar, or dress it up with this whole-grain mustard vinaigrette. My creamy sweet onion dressing is another tasty option.
Optional Garnishes:
- HEMP SEEDS – Great source of omega-3s.
- PUMPKIN SEEDS – Rich in zinc and adds crunch.
- CAPERS – The briny flavor enhances the crab meat’s natural sweetness
- PARMIGIANO-REGGIANO – Adds umami flavor if dairy works for you.
See the recipe card below for a complete list of ingredients and quantities.
Related
Love asparagus? My Asparagus Frittata is another flavorful egg-based breakfast dish, while this simple Sautéed Asparagus recipe is a quick, easy side to use up any leftover spears.
How to Make Crab Scrambled Eggs
Begin by sautéing the asparagus in extra virgin olive oil with 1/8 teaspoon salt in a large skillet over medium-low heat for about 3 minutes.
Next, add the crab meat and sun-dried tomatoes and cook for 1-2 minutes. Gently stir, being careful not to break up the crab.
While the crab cooks, whisk the eggs, milk, and 1/8 teaspoon of salt in a small bowl. Evenly pour the egg mixture over the crab and asparagus. Cook for about 3 minutes, gently folding the mixture a few times until the eggs are set, but not dry.
While the eggs cook, toss the salad greens with vinaigrette until evenly coated.
Plate the eggs with the salad and garnish your dish with any combination of hemp seeds, pumpkin seeds, or capers. Finish with freshly shredded Parmigiano-Reggiano if desired and season with fresh pepper to taste.
Stretch Your Crab Meat Further
Canned fancy white-lump crab meat is the highest grade you can find, but it’s a bit of a splurge. This recipe is designed for two servings. To serve more people without doubling the cost of the dish, double the other ingredients, but not the crab. You’ll have less crab meat per serving, but it’ll still be delicious.
FAQs
Crab meat is a lean source of protein that’s rich in vitamin B12, iron, zinc, selenium, and other essential nutrients. Like most seafood, crab is also a great source of essential omega-3 fatty acids, making it a healthy addition to scrambled eggs.
Absolutely. If you happen to have some leftover from a crab boil, use that instead. You’ll need about ½ a pound for two servings.
🦀 How did you like these crab scrambled eggs? Let me know in the comments below. I love hearing from you.
Print
Crab Meat & Asparagus Scrambled Eggs
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
- Diet: Dairy-Free, Dairy-Optional, Gluten-Free, Keto, Low-Carb, Paleo, Pescatarian
Description
These scrambled eggs are a quick, high-protein breakfast made with canned lump crab meat, sautéed asparagus, and sun-dried tomatoes, served with a simple arugula salad.
Ingredients
For the Crab Scramble:
1 teaspoon extra virgin olive oil
6–8 this spears asparagus, woody ends removed, chopped
1/4 teaspoon fine sea salt, divided
1 (6-ounce) can fancy white-lump crab meat (such as Crown Prince Natural), drained and rinsed
6 sun-dried tomatoes in extra virgin olive oil, chopped
4 eggs
2 tablespoons unsweetened non-dairy milk
Fresh pepper
For the Salad:
4 handfuls baby spinach or arugula
2 tablespoons salad dressing, such as Mustard Vinaigrette with Shallots or Sweet Onion Dressing
Optional Garnishes:
2 teaspoons hemp seeds
2 teaspoons pumpkin seeds
1 teaspoon capers
Freshly shredded Parmigiano-Reggiano cheese
Instructions
Sauté the Asparagus: In a large skillet over medium-low heat, warm the olive oil. Once hot, add asparagus and 1/8 teaspoon of the salt. Sauté until bright green and just fork tender, about 3 minutes.
Warm the Crab: Add the crab meat and sun-dried tomatoes and stir, being careful not to break up the crab. Cook for 1-2 minutes.
Cook the Eggs: In a small bowl, whisk the eggs, milk, and remaining 1/8 teaspoon of salt. Evenly pour the egg mixture over the crab meat and asparagus. Cook, gently folding the mixture a few times until the eggs are set, but not dry, about 3 minutes.
Prepare the Salad: While the eggs cook, toss salad greens with your choice of dressing until evenly coated.
Garnish and Serve: Plate the eggs with the dressed salad greens and finish with your preferred garnishes. Season with fresh pepper to taste.
Notes
Be sure to inspect the crab meat for any shell fragments while draining and rinsing. They’re not common, but occasionally you might find one.
You can use any dressing you like for the salad. A swirl of high-quality extra virgin olive oil and traditional balsamic vinegar is a simple option if you don’t have anything else handy.
This crab scramble tastes so much more complicated than it is. I love it on weekend mornings when I want to take my scrambled eggs up a notch. It’s such a treat, and it’s high in protein so I’m full longer.