Melt butter in a saucepan on medium high heat, saute onion, garlic, celery & bell pepper. When seasonings are transparent & tender, add crabmeat.
- 6 eggs - beaten
1/2 pound lump crab meat - fresh
salt and pepper - to taste
1 medium onion or 6 green onions - finely chopped
- 3 cloves garlic - finely chopped
1 stem celery - finely chopped
1/2 small bell pepper - finely chopped
1 stick butter (not margarine)
Turn fire down to medium-low heat & stir mixture until well mixed & heated. Add the six well beaten eggs, seasoned to your liking with the salt & pepper or Tony Chachere's Creole Seasoning.
Pour eggs into pan & cook on low fire until set, flip, allow to set again & serve with toast or biscuits.
Note From Mr Breakfast:
I made and photographed this omelette on March 5, 2013. I halved the recipe and it easily made 2 servings. This dish really spotlights the crab. The butter makes it sweet and the vegetables and seasonings are a perfect fit. I'd like to thank "kla163" for submitting this recipe. It's a winner. I used half the amount of suggested butter and it was still great.
For an in-depth look at preparing this recipe and to see more pictures, click here.
Butter brings out the flavor in the crab. Garlic and chopped vegetables add depth. Great for a special brunch.
Mr Breakfast would like to thank kla163 for this recipe.
Recipe number 582. Submitted 9/14/2002.