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I usually make them for the moms at church on mothers
day. We cook them breakfast / brunch.
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1) A couple or 3 or 4 eggs ( depending on the size of the skillet & the appetite ) ( everything is pretty much by taste & eyeball.... a pinch of this & a dash of that ) 2) a dash of milk 3) cheeses ( depends on what you have on hand - but always shredded mild to med cheddar. I get the huge bags from Cosco & divide them into zip locks & freeze the extra. Fresh shredded would be great.) ( Cosco also has a 'lunch meat' ham that I think is great & chopped up enhances omelets & would probably go good in this also ) 4) fake crab ( imitation crab meat ) 5) minced garlic, butter & olive oil, old bay & or JO |
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1) Chop the 'crab' 2) put some oil in the skillet & preheat 3) crack eggs into a bowl /w milk & shredded cheddar & about 1/4 teaspoon of Old Bay / JO( some season-all is an option, I don't have an opinion on it ), put a fork at the ready. 4) put a pat of butter in the heated oil with a ( approx 1/2 teaspoon ) ( I use a butter knife & get a glob about 3/4" or 1" of the end of it ) of minced garlic into the oil & stir around to melt the butter & mix in the garlic . It should be sizzling, is that medium or medium high ? 5) immediately add the crab, stir it around & shake in lots of Old Bay / JO & stir it some more 6) Continue to stir & turn. When the crab just begins to show signs of browning, quickly add another pat of butter, & beat the egg mix with the fork, & continue beating as you add it to the skillet. Run the fork thru the mix to get everything up into & coated with the egg ( don't continue this or you will have scrambled cheesy crab eggs - never tried it - but it's got to be good ) 7) Cover & lower the heat ( how much depends on whether you like your omelets brown or not - mine are always brown mostly because of a lack of patients. But even if you only lower the heat to 'medium' initially, later it must be lowered to 'low'. 8) Lastly, when the middle is nearly done ( not liquid anymore ) add the second cheese. American is good & provolone is better. And an extra sprinkle of the shredded cheddar 'don't hurt a bit'. Now ( the secret ) when the edges are done, take one last 1/2 pat of butter on the tip of a butter knife & smear it around the pan, 'tucking' it under the edge as you go. This late addition gives it a very rich buttery taste. - Lid back on to melt the cheese, fold over & slide out. The ladies all seem to love it & can't agree on just what the taste is. Perhaps because no two are just alike. In one batch I'll change up the Old Bay & JO & quantity of crab & cheese & which cheese is on top. But I enjoy fibbing a bit also & increase the exaggeration every time they ask. #1 " I call it crab cake omelet"; #2 "It's REAL crab meat" #3 "there's shrimp in it" & The grand finale " It's lobster" |
Recipe by John Bunn
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