Scrambled Crab and Eggs
Scrambled crab and eggs. Served on toast.
- 1 pound crab meat
- 1/4 cup shopped bacon
- 1/4 cup chopped onion
- 4 eggs, beaten
- 1/4 cup milk
- 3/4 teaspoon salt
- Dash pepper
- Toast points
- Remove any shell or cartilage from crab meat.
- Fry bacon until lightly brown.
- Add onion and cook until tender.
- Combine eggs, milk, seasonings and crab meat.
- Add to onion mixture and cook until eggs are firm, stirring occasionally.
- Serve on toast points.