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Crab & Avocado Omelet

02-Jan-2012

 

Crab & Avocado Omelet

 

Dungeness crab is caught and available in the markets year-round here in the Northwest and I eat it all year long.  But I think of winter as “crab season” as the always delicious crustacean is a little sweeter and the meat a little more firm when the air and water temperatures drop.  I tend to indulge myself during the holidays and this year has been no different. 

This morning, on this day-after-holiday holiday, I treated myself to a crab and avocado omelet.  The primary concept when using crab is that any other ingredient should be used in moderation so you don’t overwhelm the delicate flavor of the crab.  Other than that, nearly anything goes!

This morning I filled the two-egg omelet with three large pieces of crab leg ; about one quarter of a ripe avocado, cubed; a tablespoon or two of thinly sliced and chopped onion; a little flat-leaf parsley; and some Emmanthaler, a mild Swiss cheese.  Once cooked, I finished the omelet with a little more cheese, a couple of cubes of avocado and a light sauce made from crème fraiche, some horseradish and a little fresh-squeezed tangerine juice.

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