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Ingredients

• 4 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• 1 tablespoon crème fraîche
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon butter
• 1 teaspoon olive oil
• 1 shallot, thinly sliced
• 4 teaspoons chopped fresh parsley
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh thyme
• 1 cup lump crabmeat, drained and shell pieces removed
• 16 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
• Thyme sprigs (optional)
• Louisiana hot sauce (optional)

Description

"Whisking The Eggs Vigorously (even With An Immersion Blender) Yields Fluffy, Whispery Results," Says Kim Sunée. This Recipe Is Adapted With Permission From Her Book, Trail Of Crumbs: Hunger, Love, And The Search For Home.

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