Crab Omelets

It is breakfast time, and you have a pile of crab in your little refrigerator from all those crustaceans you just couldn't eat.  What to do, what to do?

For two people - expand as necessary.

Crab Omelets


1 handful of body meat (leg meat would work too)
1 handful of shredded swiss cheese or 2 slices

3 eggs, beaten
salt and pepper

leftover, crabby butter from the crab cracking -or-
a little oil

a skillet or flat bottomed wok

Beat the eggs, add a pinch of salt & barely any pepper.
Heat a tsp. or so of butter or oil in the pan.  Test with a drop of egg to make sure it sizzles.
Pour 1/2 the egg mixture into the pan.  Roll the pan around to make sure the bottom gets covered.
As the egg starts to solidify, shake the pan to loosen the omelet.
When the egg is no longer liquid - but still soft - lay down the cheese along the center, then half the crab.
Roll or fold the omelet.
Let it sit in the pan just another moment.
Slide onto a plate - get someone to eat it hot.

Repeat the whole thing, and eat this one hot all by yourself!