Creamy Crab Omelet

This is another easy recipe I created to use some of the crab meat that I froze this past summer. This makes a great supper when served with a nice salad and a glass of wine. It is a filling meal in its self.

 

Pattiā€™s Creamy Cheesy Crab Omelet:

6 large eggs

4 tablespoons water, room temperature

1 tablespoon butter

salt and pepper to taste

Filling:

1/2 pound lump crab meat

1 8 ounce cream cheese, softened

2 scallions , green parts only, minced

1 clove garlic, minced

1 teaspoon Worcestershire sauce

Mix the filling together and set aside. Break eggs into a medium bowl, add the water,salt, pepper and whisk gently to combine. Do not overbeat. Preheat a 6 inch skillet over a medium low heat. Add half the butter, tilt the pan to grease all sides. Once the butter starts to foam, pour in half the egg mixture.

As the eggs begin to set gently lift the edges to let the uncooked egg run underneath. Cook until lightly set and the bottom is lightly golden brown on the bottom and moist in the middle. Spoon half the filling, covering just one half of the egg, then fold the egg over  covering the filling to form the omelet. Serve immediately with a nice green salad.