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
  1. Remove any shell or cartilage from crab meat.
  2. Fry bacon until lightly brown.
  3. Add onion and cook until tender.
  4. Combine eggs, milk, seasonings and crab meat.
  5. Add to onion mixture and cook until eggs are firm, stirring occasionally.
  6. Serve on toast points.
Serves 6.

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