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Enjoy this heart-healthy way to cook crab meat any time of the day! Both omelet versions are high-protein treats for morning, noon, or night. For breakfast or brunch, serve with grilled red potatoes and salsa. For dinner, serve with roasted veggies and red potatoes.
1 pound crab meat
1 teaspoon olive oil
4 eggs, beaten (or equivalent egg substitute amount)
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley, minced
2 tablespoons onion, finely chopped
In an omelet pan (or small skillet), heat olive oil over medium heat. Add onions and sauté. Mix crab meat, eggs and cheese. Pour egg mixture into skillet to cover the sauteed onions. Reduce heat slightly. As the omelet cooks, lift the edges with a spatula, letting the uncooked part run underneath. When the top looks creamy and almost set, keep on heat to brown slightly. You want to make sure there is no raw egg left. Turn the omelet onto a warmed plate and fold it in half. Garnish with parsley.
Here is an alternative method, for making a stuffed crab omelet:
Lightly spritz a nonstick pan with olive oil. Add the crab and onions. Cook until the onions are translucent. Remove crab mixture and set aside.
Mix the eggs and cheese together. Pour into heated skillet (the same one you just cooked the crab mixture in). Cook over medium heat until the top looks creamy and set. Place the omelet onto a serving plate. Place the crab mixture on one side. Fold the omelet in half and serve!
Both recipes serve two.
|Sheri Ann Richerson|