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Crab & Spinach Omelets




Source of Recipe


Internet


List of Ingredients




4 ounces Maryland lump or backfin crabmeat
1 cup chopped spinach
2/3 cup heavy cream
1/4 cup chopped green onion
1/4 teaspoon salt
1/4 teaspoon pepper
3 or 4 shakes of your favorite liquid hot sauce
3 small/medium eggs or 2 large
1 tablespoon water
1/4 teaspoon salt
dash of pepper
1 tablespoon butter


Recipe



Rinse crabmeat and remove any leftover cartilage/shell. In a medium saucepan melt the butter and lightly saute the chopped onion and spinach being careful not to brown. Add crabmeat and seasonings and then stir in the heavy cream. Heat until the sauce thickens slighty, stirring occasionally. REDUCE HEAT and set aside while omelet is prepared.
Omelet preparation: Beat eggs well and add water, salt and pepper. Melt 1 tablespoon of butter in an omelet pan or non-stick skillet and add eggs. As the eggs start to set around the edges, use a spatula to lift up the edges and tilt the pan so that the uncooked egg in the middle flows around the edges. Continue this until the eggs will no longer flow freely when the pan is tilted. Spoon the crab mixture onto one half of the omelet and then fold the other half over on top of the mixture. Cook until lightly brown. This dish is great as a beach breakfast with fresh orange juice (I prefer a mamosa) whole wheat toast and a fresh fruit salad.