Instructions: Melt butter in a saucepan on medium high heat, saute onion, garlic, celery and bell pepper. When seasonings are transparent and tender, add crabmeat.

Turn fire down to medium-low to low heat and stir mixture until well mixed and heated. Add the six well-beaten eggs, seasoned to your liking with the salt and pepper or Tony Chacheres Creole Seasoning.

Pour eggs into pan and cook on low fire until set, flip, allow to set again and serve with toast or biscuits.

This recipe yields 3 servings.

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