Egg and Seafood Dip

Egg and Seafood Dip

Submitted by: Joyce Larson

Serving Size: 12

Nutritional Information: 193 calories, 14g fat, 7g saturated fat, 276mg cholesterol, 572mg sodium, 2g carbohydrate, 0g fiber, 14g protein

Qty Ingredient
12 eggs, lightly beaten
1/8 teaspoonsseafood seasoning
1/4 teaspoonsblack pepper
1 1/2 teaspoonssalt
4 tablespoonsbutter
2 tablespoonsgreen onions, chopped
3/4 cupshalf & half
2 tablespoonsflour
3 tablespoonsbutter
3 tablespoonsdry white wine
7 ouncesKing crab meat, flaked and drained
7 ouncesfrozen shrimp, thawed and drained
to tasteTabasco sauce (optional)
Photo coming soon!


  1. Place seafood in a glass bowl; add wine and cover. Let chill for 30 minutes in refrigerator.
  2. Melt 3 tablespoons butter and blend with flour in large skillet; cook until smooth. Slowly add half and half; cook until mixture starts to thicken, approximately 1 minute.
  3. Stir in onions and drained seafood. In a second skillet, melt 4 tablespoons of butter; add lightly beaten eggs.
  4. Add spices and optional Tabasco sauce. Gently cook eggs; as they begin to set, gradually add seafood mixture.
  5. Cook until thick and creamy. Serve with toast or crackers.