Cheesy crab omelet


October 3, 2012 by Emily Pergament

Riding the high from Maryland (where I ate crab at three different meals), here’s a recipe from my friend and bridesmaid and southern resident, Victoria. She has promised to be a good southern correspondent for when us NYC’ers are in need of some comfort food. -Emily


Okay. For one crab & cheese omelette:
Meat from 1 crab (I used it as a way to finish up left overs from steamed crab dinner, but I’m guessing it would be about 3 or 4 tbs meat if canned)
About 2 tbs cheddar cheese
2 eggs
Salt, pepper, and old bay to taste
I use butter in the pan, because I’m a fatty. Actually, it’s because i don’t like the way veggie oil tastes on eggs.

Cooks like a regular omelette.

Great way to use left overs, especially if you’re doing more of a brunch time breakfast, since it’s meaty enough for early lunch…breakfast potatoes topped with old bay is a good side for it.

My reviewer was being useless in giving reviews, choosing to use terms such as “hatchi matchi” and “great googily moogily.”



One thought on “Cheesy crab omelet

  1. Mark says:

    That sounds incredible. I’m already going into crab withdrawel.


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