Reviewed: Oct. 11, 2009

Very good! I've made this several times now - I used various different cheeses and generally add green onions.

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Vanessa

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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Reviewed: May 23, 2008

Really nice and simple recipe, although I found I had to half the cheese and added more crab meat and mushrooms. I also added some barbecue seasoning and and all purpose seasoning as I felt it was missing something...I was right!! Would definitely make it again.

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VB007

Cooking Level: Intermediate

Home Town: Bedford, Bedfordshire, England, U.K.

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Reviewed: May 4, 2008

pretty good, but it needs something.

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suzan

Cooking Level: Expert

Home Town: Fremont, California, USA

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Reviewed: Jan. 26, 2008

I added green onions and casa dressing on top. The end result was good.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Nov. 28, 2007

As a huge fan and very frequent recepient of loads of Dungeness crab. Fresh, i.e., swimming that morning and cooked the same evening. This omelete is probably the best one I have ever had!. I sometimes sustitute "Rumiono" brand sharp white cheese and/or an English Stilson. This is a local cheese manufacturer and willbe difficult, although not impossible for you Easterners" to obtain. Everyone knows that Northern California cheese is second to none and , hence, the difficulty to obtain. I worse comes to worse and you can not get it, emeil me and I will ask the owner to oblige you. Regards, Gamechef

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Gamechef, lower your LDL

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Reviewed: Apr. 30, 2006

I found that the yolk separated from the whites during cooking, so that they started to cook at the bottom of the pan with the whites remaining raw at the top. Oh well, I turned often so it wasn't omelet looking, more like chunky scrambled eggs. But the flavor was delicious; substituted shrimp for the crab and added avocado.

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