Crack eggs directly into pot or medium saucepan (yolk intact). Set to low heat.

While eggs are heating, add one tablespoon of butter.

When eggs start to show signs of cooking, begin stirring. It is okay to break the yolk at this point.

Turn heat from low to medium, still stirring. Add two-thirds cup milk.

When eggs start to show further signs of cooking, remove from heat (but keep stirring) for about 30 seconds to 1 minute (the longer they are away from heat, the creamier the result).

Return to heat, still stirring. Repeat the removal/return to heat about 3 - 4 times. Stir continuously.

While eggs are still not fully cooked, add the garlic salt and pepper. Blend thoroughly.

On the last removal from heat, add cheese and crab. Blend well. If eggs are not fully cooked, it is fine to return the whole mixture to heat to cook them further.