1 can King crab
1/4 cup butter
1 can sliced mushrooms
1 tablespoon chopped parsley
8 eggs
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper

Melt butter and saute’ mushrooms and crab which has been drained and forked. Combine beaten eggs, sour cream, salt, and pepper. Cook over low heat, adding crab and mushrooms just as eggs begin to set. Sprinkle with chopped parsley and serve hot for brunch. Fresh crab may be used.

Serves 4.