Yield: 12 servings
Ingredients and Directions
Directions
Heat oven to 400° F.
Whisk eggs and sour cream. Stir in crab meat, cheeses, onions, pepper and seafood seasoning.
Using 2 (10-inch) skillets with oven-ready handles, divide and melt butter over medium heat. When butter begins to brown, divide egg mixture evenly between pans. Transfer skillets to oven.
Bake 32 to 35 minutes or until set, firm and thoroughly cooked. Let cool slightly before serving.
Cut each pan into 6 wedges. If desired, garnish with a dollop of sour cream, green onions, red pepper strips and a sprinkle of seafood seasoning. Serve immediately.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
Ingredients
- 1 lb., 5 oz.* eggs (12 large), beaten
- 1 lb. (2 cups) sour cream
- 6 oz. canned crab meat
- 3 oz. (1 cup) Swiss cheese, shredded
- 8 oz. (2 cups) Gouda cheese, shredded
- 1/2 oz. (6 large) green onions, sliced
- 2 oz. (1/2 cup) red pepper, diced
- 2 tbsp. butter
- Sour cream (for garnish), as needed
- Green onions (for garnish), as needed
- Red pepper strips (for garnish), as needed
- *If using frozen or liquid whole egg product.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.