Greek Yogurt Scrambled Eggs with Dill and Imitation Crab

Greek Yogurt Scrambled Eggs with Dill and Imitation Crab

What’s something you’ve never bought before at that grocery store that recently made your shopping cart during this pandemic? I found myself grabbing a bag of imitation crab when the meat section of the grocery store was bare. At the moment of purchase, I figured I could drop it in instant ramen to dress it up. I’m happy to report I haven’t broken into my ramen yet. I’ve been going through my bank of favorite recipes (you can see them saved on my Pinterest recipe board.) I whipped up a scrambled egg and Greek yogurt and dill toast for Sugarface one morning for something new. A video on TikTok (another new quarantine behavior) inspired me. After eating the toast, he casually suggested, “I bet this would taste great with the imitation crab you bought.) Well, spoiler alert, he wasn’t wrong. I now present to you one of our Quarantined Life Discoveries: Greek Yogurt Scrambled Eggs with Dill and Imitation Crab.

Greek Yogurt Scrambled Eggs with Dill and Imitation Crab
Do you like my socks?😅

I wouldn’t call the crab the star of the scramble, more like the costar. The other costar is dill. I love the smell and taste of dill. It’s such a treat to me and reminds me a lot of my mom’s cooking. I’m sure you can use canned crab or fresh crab for this recipe too. The dill and the tang of Greek yogurt go well with the mild flavors of crab. The yogurt gives the eggs a creamy, decadent texture.

P.S. If you are not a fan of seafood, this recipe works without the crab too!

Greek Yogurt Eggs Scrambled with Dill and Imitation Crab

Uplevel your plain scrambled eggs with this easy recipe.
Prep Time5 mins
Cook Time5 mins
Course: Breakfast
Cuisine: American
Keyword: dill, greek yogurt, imitation crab, scrambled eggs
Servings: 2


  • 4 large eggs
  • 2 tablespoons of chopped dill
  • 1 tablespoon of Greek yogurt
  • 2 tablespoons chopped imitation crab


  • Add olive oil to a large non-stick saute pan over medium heat.
  • In a medium bowl, whisk together the eggs, yogurt, salt, pepper, chopped dill, and chopped imitation crab until well blended.
  • Pour the mixture into the pan and cook. Gently stirring frequently, until fluffy, solid, and no longer runny, about 5 minutes.
  • Remove from heat and serve on its own or top two pieces of toast.

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I hope you find moments of peace and deliciousness as you hunker down during this terrifying pandemic. If you’re in the Triangle, here’s a list of restaurants still doing takeout and another list of donation pages to help support our beloved service industry.

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