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
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.”