Cajun French: huit (ū-eet) – eight
There is nothing better than Louisiana white lump crabmeat. It is tender, sweet and melts in your mouth. We use the crabmeat in stuffing, with pasta, and as toppings.
This recipe is simple yet elegant with a mushroom and crabmeat topping.
Mais C’est Bon!
Enjoy!!
Ingredients per serving:
- 2 eggs beaten
- 4-5 sliced mushrooms, depending on size
- 2 Tbl lump crabmeat
- Olive oil
- Cajun Seasoning
- Salt
Heat olive oil to medium in cast iron skillet.
Sauté sliced mushrooms until tender.
Season with pinch of salt.
Add crabmeat and toss.
Set aside.
Add olive oil to skillet if necessary.
Scramble eggs.
Season with Cajun seasoning to taste.
Plate eggs and top with crabmeat and mushrooms.
