Monday, May 14, 2012

Crab omelet

Best of all, you don't need fresh crab meat for this.

Canned crab works fine--in fact, better, as the stronger taste comes through more.

I first had this in Annapolis, MD, and I've been making it at home periodically ever since. It's your standard omelet--eggs, maybe some milk or cream, seasonings like fresh parsley and/or chives. With a can of drained crab meat mixed in, as well as some Old Bay seasoning.

Cook just like a standard omelet. But it'll have a wonderful crabby flavor, like a breakfast crab cake.

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