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Crab Omelet

By: 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."

Rate/Review | Read Reviews (1)

What to Drink?
	Beer

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 large omelet

Ingredients

2 tablespoons olive oil
1 small potato, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1/4 pound fresh crabmeat, drained and flaked
salt and pepper to taste
1 small tomato, diced
1 (1.5 ounce) box raisins
1/4 cup peas
1 red bell pepper, chopped
3 eggs, beaten

Directions

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.
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.