Excellent for "Brunch".

NOTE: Sherry wine or milk may be substituted for vermouth.

1	7½-oz can	Alaska King crab or 1 (6-oz.) pkg frozen Alaska King crab
8		Eggs
3	tbsp	Sour cream
2	tbsp	Dry vermouth
1/2	tsp	Salt
	dash of	White pepper
3	tbsp	Butter

• Drain and slice crab or defrost and slice frozen crab.
• Combine eggs, sour cream, vermouth, salt and pepper in bowl. Beat until blended.
• Melt butter in skillet and pour in egg mixture. Cook over low heat, stirring eggs from bottom as they begin to set. When partially set, stir in crab and cook until set but moist.

  Makes 4 to 6 servings.