Crab Omelet2 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“Crab and egg go very well together in this delightful dish. Fresh crab meat is best but if you can't find it, use canned.” - by lola
Original recipe yields 1 large omelet
- Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.
- Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve hot.
Amount Per Serving (6 total)
- 165 cal
- 7.4 g
- 17.5 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Okay, let me just state for the record that I can NOT make omelets. I have watched videos online, and put those methods into practice. It just doesn't work for me. With that being said, please forgive..." See more my photo of this recipe. As far as the recipe goes, it is delicious. I love the incorporation of the potatoes in this omelet. I used Egg Beaters (gotta watch that ol' cholesterol), and omitted the salt, peas, and raisins, as I don't care for any of those things. Oh, and I also used imitation crabmeat, as that's what I had on hand. Thanks for the recipe lola."
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