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The Extravagant Crab Omelet

Last week I had a craving for an omelet. As I started to whisk the eggs I remembered that I had just bought some backfin crabmeat. So I tossed it into the omelet with a pinch of Old Bay and a few shavings of Monterey Jack cheese. It was perfect because while it tasted incredibly gourmet it didn’t take much time to prepare. When thinking about what would work for family holiday breakfast, keep this recipe in mind. Plus eggs are an incredibly healthy way to start the day as they are considered the most nutritious food on the planet.

  • Slick a small omelet pan with the oil and place it over medium heat.
  • When the pan is hot, pour in the eggs, swirl the pan to make sure the entire pan has a layer of eggs, and let them set for about 2 minutes.
  • Add the salt, pepper, cheese, crabmeat and continue to cook just another 30 seconds until the cheese melts.
  • With a rubber spatula, carefully fold the omelet inhalf while sliding it from the pan onto a plate. Serve immediately.
  • For An undone Omelet
  • If you like your eggs wet, as soon as the eggs hit the pan you can scramble them slightly with a rubber spatula for 30 seconds andthen bang the pan down on the burner top to even out the eggs.
  • Immediately sprinkle the eggs with cheese and crabmeat and let it cook for 30 seconds before removing it from the heat.
  • Cover the pan and let it sit for another minute.
  • With a rubber spatula, carefully fold the omelet in half while sliding it from the pan onto a plate.
  • Serve immediately.
  • ½ tablespoon vegetable oil or 100% Olive Oil (you want something with no flavor)
  • 2 large fresh eggs, whisked in a small metal bowl until frothy
  • 1 pinch table salt
  • 1 pinch freshly ground black pepper
  • ¼ cup shredded Monterey Jack cheese or your favorite cheese
  • ¼ cup BackFin crabmeat or chopped cooked shrimp, lobster, or scallops
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