For the Hungry Crew

Trust me, you’ll be glad you held back some of that crab meat from last night’s boil. Fresh, tender crab meat goes incredibly well in a trusty omelet to get your day off on the right foot. Not catching your own crabs? You can re-create this meal at home by picking up a tin of lump crab meat in the seafood section at your local grocer.

Crab Omelet

- 1 teaspoon extra virgin olive oil
- ¼ vine ripe tomato, finely diced
- 1 teaspoon onion, finely diced
- 3 eggs, beaten
- 2 Tablespoons cooked lump crab meat
- 1 tablespoon mozzarella cheese, grated

(Prep 10 min, Cook 10 min, Serves 1)

Heat an 8-inch non-stick les meilleurs casinos en ligne skillet over medium heat; add oil. Add tomato and onion and sauté for 1-2 minutes, until just tender. Pour eggs into pan, allowing them to set on the bottom. Using a wooden spoon or spatula, gently lift the cooked portions of eggs from the bottom of the pan, while using a tilted motion to allow the uncooked eggs to reach the heat. Continue in this manner until no more runny portion remains. Use a spatula to flip the omelet (or flip in pan). Add crab meat and cheese to one side of the omelet, fold, and serve.

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