Crab Egg Bites - Easy, Keto, and Delish!

Good day and welcome back to the PharmCook kitchen!

Today, we're trying something new. I'd gotten a chance to try some crab deviled eggs a few months ago and have been thinking about ways of recreating those flavors. This is the result!

Process:
Prep Instant Pot (add ~ 1 cup water to the pot) and silicone molds (I used some bacon grease in the molds to ensure the eggs wouldn't stick)

Egg Bite Mix
4 eggs
~ 1/2 cup cottage cheese (I used full fat)
~ 1/4 teaspoon of Old Bay seasoning

Whiz eggs, cottage cheese and Old Bay in a blender until everything is incorporated. The egg bite base is now done!

Mix Ins:
~ 4 ounces lump Maryland crab (go through to remove any bits of shell before using)
~ 2 ounces lime basil cream sauce
2 stalked of asparagus, blanched then diced fine
1 stalk celery, diced fine
2 pieces of Cooper Sharp cheese, diced

Divide ingredients evenly in your egg bite molds then cover with egg bite mix. NOTE: Be sure to only fill the cups ~ 3/4 the way full. The eggs will expand when cooked.

Cover molds and place in Instant Pot.

Set Instant Pot on high pressure for 13 minutes.

Once cook time has completed, let egg bites naturally release for ~ 10 minutes, then switch vent to full release.

Remove egg bite molds and de-mold the egg bites onto a plate.

Enjoy! But, be careful...those bites are hot right out of the cooker!

Got a favorite way of making egg bites? Drop me a comment below with your favs!