Smokey Crab Breakfast Scrambler Wrap
1 8 oz package SeaPak® Maryland Style Crab Cakes, thawed
3 tbsp cream (or whole milk)
1/2 cup shredded cheddar cheese
3 tbsp precooked bacon crumbles (or 3 cooked bacon strips, crumbled)
4 tortilla wraps (6 inch)
1 tbsp butter
Thaw crab cakes according to package directions (either in the refrigerator overnight or under cool or tepid running water).
Crack eggs into a medium bowl and discard the shells. Whisk eggs together until well blended.
Add cream, cheddar cheese and bacon crumbles to the eggs and whisk together. Use fingers to gently crumble crab cakes and add to egg mixture. Gently stir mixture together with a fork until combined.
Place butter into a large skillet and heat on medium-high heat until butter melts.
Reduce heat to medium and pour in egg and crab mixture. Use a rubber heat-resistant spatula to slowly stir the eggs while they cook. Cook until eggs have reached an internal temperature of 165°F.
Spoon onto tortillas, wrap, and serve immediately.