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Crab Omelet

lola

"Crab and egg go very well together in this delightful dish. Fresh crab meat is best but if you can't find it, use canned."
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Ingredients

35 m servings 165 cals
Original recipe yields 6 servings (1 large omelet)

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Directions

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  1. Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.
  2. Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve hot.

Nutrition Facts


Per Serving: 165 calories; 7.4 g fat; 17.5 g carbohydrates; 8.4 g protein; 104 mg cholesterol; 104 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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Okay, let me just state for the record that I can NOT make omelets. I have watched videos online, and put those methods into practice. It just doesn't work for me. With that being said, please f...

sounds great

No, it is good. I hope that there are more recipes which has a great taste after cooking. Job well done! :)