Categories: Fish
Ingredients
- 4 large eggs, lightly beaten
- 2 large egg whites, lightly beaten
- 1 Tbsp crème fraîche
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 tsp butter
- 1 tsp olive oil
- 1 shallot, thinly sliced
- 4 tsp chopped fresh parsley
- 1 tsp chopped fresh tarragon
- 1 tsp chopped fresh thyme
- 1 cup lump crabmeat, drained and shell pieces removed
- 16 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
- Thyme sprigs (optional)
- Louisiana hot sauce (optional)
Directions
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Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute. Add crème fraîche, salt, and pepper; beat vigorously with a whisk for 1 minute.
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Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallot to pan; sauté 2 minutes, stirring frequently. Stir in parsley, tarragon, and thyme. Reduce heat to medium-low. Whisk egg mixture. Add egg mixture to pan; cook 1 minute, stirring occasionally. Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently. Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving. Garnish with thyme sprigs and serve with hot sauce, if desired.