Crab Egg White Omelet

Tuesday, July 6, 2010

I'm a bit behind in my blog updates, but I wanted to share with y'all another wonderful lunch that I made for my mom and I a couple of weeks ago. Clearly, we were trying to use up the wonderful lump crab meat leftover from the deviled eggs on Father's Day... So, I decided to make us some egg white omelets with crab meat.

I started by heating a nonstick skillet with a bit of coconut oil spray on medium high. Once it is nice and hot, I added in 1/2 c. egg whites (or about 3 egg whites). When that starts to set around the sides, tossed in some crab meat, halved cherry tomatoes, goat cheese, snipped chives, and salt & pepper. I folded over the first half once it looked almost completely set and then slid it on to the plate. I garnished the omelet with some sliced avocado, extra chopped chives, and a few drops of siracha and organic dijon. Best omelet I have ever had!

For my dad, I made a crab salad sandwich by mixing the rest of the crab meat with some mayonaisse, dijon, old bay crab seasoning, salt, pepper, and a no-salt seasoning mix. Piled that on a roll with a bit of cheese.. he loved it!


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