SAINT JULIVERT FISHERIE’S GREEN CRAB SCRAMBLED EGGS

 
 

By Alex Raij | 45 minutes

We love egg cookery and green crabs so this is our kind of recipe! We recommend making extra green crab and roe butter, it can be used in everything from pasta to rice to egg dishes and stews. - Chef Alex Raij


INGREDIENTS

Green Crab Roe Butter Emulsion

  • 1/2 lb butter

  • 1/2 cup raw green crab roe (you can also use cooked roe, but it will have a different texture)

  • 1/2 tsp salt

  • 1/2 tsp lemon juice

  • A couple shakes tabasco (optional)

Green Crab Scrambled Eggs

  • 3 eggs

  • salt to taste

  • olive oil

  • 1 Tbsp  green crab roe butter

  • 2 Tbsp cooked green crab meat (optional)


INSTRUCTIONS

Green Crab Roe Butter Emulsion

  1. Melt and gently warm butter. 

  2. Place roe in the bottom of a blender with salt, lemon juice, and tabasco. While the butter is is hot, start the blender at medium-low speed (so the hot butter doesn't splash) and slowly pour the butter into the blender. 

  3. Blend until the mixture is light almost like a hollandaisey sauce. At this point the sauce is very versatile and can be used atop pasta, mixed into risotto, or to make Saint Julivert's green crab scrambled eggs (recipe follows).

Green Crab Scrambled Eggs

  1. Scramble 3 eggs per person with a fork, season with salt. 

  2. In a nonstick pan warm olive oil, add egg mixture, and cook on medium-high heat dragging the edges with a silicone spatula until 1/3 of the egg is cooked. 

  3. Add butter and crab meat if using. Continue cooling the same way always dragging the egg to the center one or two more times on the heat, remove from heat and keep stirring until you've obtained a creamy, soft scrambled egg. 

  4. Serve in warm bowls with bread or in larger crab shells that have been previously reserved after cooking.

 
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Saint Julivert Fisherie originally served this recipe at a multi-course dinner in celebration of Green Crab Week. The dinner highlighted a variety of green crab preparations, including crab oil, soft-shells, hard shells, and roe. Chef Raij also incorporated other invasive species such as wine berries and featured species impacted by green crabs, such as mussels, razor clams, and scallops. To learn more about Saint Julivert Fisherie and Chef Alex Raij, visit www.saintjulivertbk.com .

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