I can’t seem to get enough crab this season. Dungeness crab is only about $7 a pound or so at local markets. I think I’m starting to get better at removing it from the shells; it’s a tedious job but worth the effort. Rather than dousing it in drawn butter, I have been tossing it with pasta and folding it into omelets. I was inspired to make crab omelets after frequently seeing crab versions of Eggs Benedict. Omelets are much easier and less fussy.
With the exception of shrimp and feta, I tend to shy away from seafood and cheese. But I find that crab actually pairs pretty well with mild cheeses. If you’ve ever had a crab melt or hot crab dip, you know what I mean. I particularly like combining crab with a little bit of cream cheese. It adds richness and a velvety texture and it extends the flavor of the crab.
I prefer my omelets to be extremely tender. The key is cooking the eggs over low heat, very gently. I use a non-stick pan and plenty of butter. Chives or green onions are a nice addition to the eggs but it’s really all about letting the crab shine through. To gild the lily, I strongly recommend you top your omelet with some kind of caviar or roe. I have made this omelet several times and have topped it with salmon roe, smoked trout roe and with tobiko. Either way, you get the briny flavor of the sea. Salmon or trout roe offer big juicy beads and tobiko gives a terrific crunch. Just be sure to use fresh crab. Canned crab is not nearly as tasty.
Crab Omelet
Serves 1
Ingredients
2 eggs
1 Tablespoon water
1 teaspoon minced chives or green onions
2 Tablespoons fresh crab meat
1 Tablespoon cream cheese
2 teaspoons unsalted butter
Salmon roe or tobiko, optional
Instructions
Beat the eggs with the water and add the chives or green onions. Combine the crab with the cream cheese in a small bowl or dish. Heat a non-stick skillet over low heat and add the butter. When the butter melts, add the eggs and allow to set slightly, then push the eggs from the edges toward the center with a spatula so that eggs continue to cook evenly. Continue cooking, gently moving the eggs until they are almost but not completely set. Add the crab and cream cheese mixture to the center of the eggs and gently roll the egg using the spatula and slide it onto a a plate. Top with a generous dollop of roe, if desired.
Enjoy!
Disclaimer: My thanks to Whole Foods Market for suppling me with the tobiko, I paid for all other ingredients. I was not compensated monetarily for this or any other post.
