Serving Size: 6
|7 ounces||shrimp, frozen|
|to taste||Tabasco sauce|
|1/4 teaspoons||black pepper|
|1 1/2 teaspoons||salt|
|1 tablespoons||green onion bottoms, chopped|
|1 tablespoons||green onion tops, chopped|
|3/4 cups||half & half or milk|
|3 tablespoons||sweet cream butter|
|7 ounces||King crab, flaked, drained|
|1/8 teaspoons||seafood seasoning|
- Mix prepared seafood together and set aside. Blend butter and flour in large skillet. Cook until smooth. Slowly add half and half or milk. Cook until it starts to thicken, approximately 1 minute. Stir in onions and seafood.
- In second skillet melt 4 tablespoons of butter; add beaten eggs and spices. Gently cook eggs. As they begin to set, gradually add your seafood mixture. Cook until thick and creamy. Serve with toast points.