Egg and Seafood Dip



  • 3 TBSP dry white wine
  • 7 oz frozen shrimp, thawed and drained
  • (optional) Tabasco sauce to taste
  • 7 oz King crab meat, flaked and drained
  • 4 TBSP butter
  • 2 TBSP green onions, chopped
  • 1/4 TSP black pepper
  • 1/8 TSP seafood seasoning
  • 12 eggs, lightly beaten
  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.


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