> 8 large eggs
> 1/4 cup low-fat milk
> 3/4 tsp Old Bay seasoning
> 2 tbsp butter
> 8 oz cooked claw crab meat, picked over
> 6 slices toasted bread
In a large bowl, whisk the eggs, milk, and Old Bay until smooth. Season with salt and pepper.
In a 12-inch nonstick skillet, melt the butter on medium. Add egg mixture and cook 6–8 min., stirring often with wooden spoon or rubber spatula.
Gently stir in the crab and cook another 1–2 min., until desired texture. Serve warm with the toast.