Dungeness Crab Madras Curry Scramble with Chanterelle Mushrooms

I truly look forward to when I have crab in the fridge, specifically for this recipe here. This Dungeness Crab Curry Powder Scramble is a celebration of the Pacific Northwest’s seasonal bounty, highlighting the sweet, delicate crab and earthy chanterelle mushrooms that make this region so special. With the addition of warm curry powder and smoky Urfa chili flakes, this dish takes these local treasures to a whole new level. It’s the perfect way to bring the richness of PNW flavors to your breakfast or brunch, while the hint of spice breathes new life into these classic ingredients. This is something I would make to "wow" someone as early as breakfast.

Ingredients:

• 4 large eggs
• 2 tbsp milk or cream (optional)
• 1/2 cup cooked Dungeness crab meat
• 2 tsp Madras Curry powder
• 1/4 tsp Urfa chili flakes (plus extra for garnish)
• 2 tbsp butter or olive oil
• 1/4 cup green onions, chopped
• 1 cup fresh spinach
• 1/2 cup chanterelle mushrooms, cleaned and roughly chopped. Other mushrooms will do if you can't find Chanterelles!
• Salt and pepper, to taste

Instructions:

1. Prepare the Egg Mixture:
   In a medium bowl, whisk together the eggs, milk or cream, curry powder, and a pinch of salt and pepper. Set aside.

2. Sauté the Vegetables:
   Heat 1 tablespoon of butter or olive oil in a skillet over medium heat. Add the green onions and chanterelle mushrooms, cooking until softened (about 3–4 minutes). Toss in the spinach and cook for another 1–2 minutes until wilted. Remove the mixture from the pan and set aside.

3. Cook the Eggs:
   Add the remaining butter or oil to the skillet and reduce the heat to low. Pour in the egg mixture, stirring gently with a spatula to create soft curds.

4. Add the Crab and Vegetables:
   When the eggs are about halfway cooked, fold in the sautéed vegetables and Dungeness crab meat. Continue to cook gently until the eggs are fully set but still creamy.

5. Finish with Urfa Chili Flakes:
   Sprinkle Urfa chili flakes on top for a hint of smoky heat.

6. Serve:
   Transfer to plates, garnish with extra Urfa chili flakes and a few fresh green onion slices if desired. Serve immediately with toast, sourdough will do