whole eggs, soft scrambled
cooked bacon crumbles
scallions, finely chopped (both white and green parts)
red bell pepper, finely diced
lump crab meat, well-drained
shredded gruyere cheese
cream cheese (chilled and cut into 1/4 inch cubes)
fat free half & half
In a large bowl, combine the scrambled eggs, bacon, scallions, red bell pepper, crab meat, and cheeses. Whisk together fat free half ‘n half, 3 eggs and mustard. Stir into crab mixture. Fill each shell with a heaping ¼ cup of filling. Place in a greased baking dish. Cover tightly with foil and bake at 350°F for 20 minutes. While baking, prepare Cheesy Custard Sauce. Remove foil and spoon sauce over the shells. Return to the 350°F oven for an additional 10 minutes, uncovered. Let rest 5 minutes. Garnish as desired with sauce, scallions, bell peppers, bacon bits or other garnish. Serves 8-10.
Cheesy Custard Sauce: In a small saucepan over medium heat, whisk together 1½ cups fat free half ‘n half and 6 egg yolks. Cook, stirring constantly until mixture thickens slightly. Remove from heat and add 4 oz gruyere cheese, 3 oz cream cheese, 1 tablespoon horseradish mustard, ¼ cup thin sliced scallions (greens only), and ¼ cup finely chopped red bell pepper. Stir until cheeses are melted.