SCRAMBLED EGGS WITH CRAB & SHRIMP

Degree of Difficulty: 2

Yield: 6-10 servings (depends on the # of artichoke crowns)

Ingredients:
1 (12-oz.) jar Luna Rossa Marinated Artichoke Crowns, drained*
6 eggs
4 teaspoons vermouth, optional
1 Tablespoon sour cream
¼ teaspoon salt
1½ Tablesp. butter
2 oz. (1/2 cup) imitation crab**, shredded
2 oz. (1/4 cup) bay shrimp
10 drops hot sauce
1 ½ oz. shredded Parmesan cheese

Method:
Place artichoke crowns in one layer in an 8x8-inch baking dish for 6 artichokes OR 7x11-inch baking dish for 10 artichokes. Bake in a preheated 350 F oven 10 minutes. Meanwhile, in a small bowl, beat eggs until well-blended. Stir in vermouth, sour cream and salt; mix well. In skillet, melt butter; add egg mixture and cook until almost set, stirring constantly. Add crab, shrimp, and hot sauce; cook until heated through and eggs are set. Evenly portion egg mixture on top of each artichoke. Sprinkle Parmesan cheese evenly over all. Return to oven for 5 minutes and serve immediately OR reduce oven to 200 F and hold until serving time.

*Note: Save marinade for use as a salad dressing or a marinade for grilled meat or chicken.

**Note: Use king crab, if desired.