Scrambled Eggs With Crabmeat And Vermouth - cooking recipe

Ingredients

12 eggs
1 stick butter, softened
1/2 c. diced lump crabmeat
1/2 c. sweet vermouth, heated
salt and freshly ground pepper to taste
1/2 c. toasted, slivered almonds

Preparation

Break eggs into large mixing bowl and beat with whisk until well blended.
Heat half of butter in top of double boiler over simmering water.
Pour in eggs and stir with whisk until they just begin to set.
Stir in remaining butter and crabmeat and continue cooking for about 15 minutes or until eggs are creamy (do not overcook).
Remove pan from heat and stir in vermouth, salt and pepper.
Spoon eggs on serving plates and sprinkle with toasted almonds.