Crab and egg go very well together in this delightful crab omelet. Fresh crab meat is best but if you can't find it, use canned.
Ingredients
- olive oil: 2 Tbsp
- potato: 1 piece (diced)
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- crabmeat: 0.25 pound (drained and flaked, fresh)
- salt and pepper: (to taste)
- tomato: 1 piece (diced)
- raisins: 1 box (1.5 ounce box)
- peas: 0.25 cup
- red bell pepper: 1 piece (chopped)
- eggs: 3 piece (beaten)
Metric Conversion
Stages of cooking
-
Heat olive oil in a skillet over medium heat. Fry potato in hot oil until fork-tender, 5 to 7 minutes. Use a slotted spoon to transfer potatoes to a plate lined with paper towels, leaving excess oil in the skillet.
-
Return the skillet to medium heat. Cook onion and garlic in oil until tender, about 5 minutes. Add crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir tomatoes into mixture and cook another 2 minutes. Add raisins, peas, and red bell pepper; stir and cook another 2 minutes.
-
Pour eggs over mixture in the skillet. Cook until eggs set, 2 to 3 minutes. Flip omelet and cook 1 minute more. Transfer to a plate and serve hot with potatoes.
