Easy, Elegant, Imperial Eggs (serves 3-4) Recipe dlme
- 6 thin asparagus spears
- 12 oz. fresh jumbo lump blue crab meat
- 1 tbsp. dry white wine
- 1 tsp. Old Bay Seasoning
- 1/2 cup shredded white American cheese (or mild white cheddar)
- 8 fresh jumbo eggs
- 1 tbsp. fat free half-and-half
- 1 heaping tbsp. high quality mayonnaise
- just a pinch of white pepper
- Break off woody ends and cut asparagus spears into 1-inch pieces.
- Blanch for 4 minutes in boiling water.
- Drain, set aside.
- Place crab meat in a small bowl.
- Sprinkle with wine.
- Dust with Old Bay spice, and sprinkle with shredded cheese.
- Toss lightly and set aside to meld flavor.
- Crack eggs into a bowl.
- Add half-and-half, mayonnaise, pepper.
- Whisk together.
- Add drained asparagus and stir.
- Melt butter over medium heat in a 10-12" frying pan.
- Add egg mixture.
- As egg starts to set on bottom of pan, scrape with wide spatula from side to side a few times, distributing asparagus fairly evenly.
- Place crab mixture evenly over the pan, and continue to move spatula across the bottom, lifting and turning over as the eggs cook, until completely set.
- Plate the dish, garnishing with quartered tomatoes and basil leaves, or cantaloupe and Italian parsley.
- Serve with toasted bread, or English muffins, if you like.
thin, fresh jumbo lump blue crab meat, white wine, shredded white american cheese, eggs, mayonnaise, just
Taken from www.chowhound.com/recipes/easy-elegant-imperial-eggs-serves-3-4-13507 (may not work)