Ingredients

1 pk. 8 Oz Seapak Maryland Style Crab Cakes, Thawed
6 Unit Eggs
3 tbsp. Cream (or Whole Milk)
1/2 C Shredded Cheddar Cheese
3 tbsp. Precooked Bacon Crumbles (or 3 Cooked Bacon Strips, Crumbled)
4 Unit Tortilla Wraps (6 Inch)
1 tbsp. Butter

Directions

1
 Thaw crab cakes according to package directions (either in the refrigerator overnight or under cool or tepid running water).
2
 Crack eggs into a medium bowl and discard the shells. Whisk eggs together until well blended.
3
 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.
4
 Place butter into a large skillet and heat on medium-high heat until butter melts.
5
 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.
6
 Spoon onto tortillas, wrap, and serve immediately.