The previous evening, we had split a bottle or two of Willamette Valley Chardonnay and enjoyed a late dinner, watching the Fourth of July fireworks over Resurrection Bay from our camper while leisurely picking a couple of beautiful Dungeness crabs which I’d steam-boiled in miso soup. One of the things we love about meals like this is anticipating the omelets we’ll enjoy the next morning made from leftovers. Crab omelets run neck-and-neck with omelets made from fresh halibut or yelloweye rockfish as our very favorites. And, as it happens, I have an 11″ Swiss Diamond frypan that is perfect for making a three-egg omelet. (If you haven’t experienced cooking with Swiss Diamond cookware, we highly recommend you give it a try. Cooking eggs and fish, in particular, is a revelation.) One of the keys to making a good omelet is to heat ingredients in a separate pan before placing them on the egg.
Three-egg Dungeness Crab Omelet
- 3 eggs
- 1/2 cup shredded cheddar cheese (I often use Tillamook cheese, and sometimes English-style cheddars.)
- Cholula hot sauce (Cholula is more robust than Tabasco without being hotter)
- mixed Italian seasonings. (You can add separate ingredients, but the mixes made by Morton & Bassett or The Spice Hunter are very good)
- freshly ground pepper
- 1/2 teaspoon sea salt
- olive oil (or butter)
- 1 or 2 tablespoons of sherry (The better the sherry, the better the final product. I often use Dry Sack.)
- 1/2 cup (or more) of cooked Dungeness crab meat
1. Place olive oil (or butter) in a 10 to 11 inch frypan and heat over medium-low heat, making sure to coat the entire bottom of the pan.
2. In a small bowl, add the eggs, Cholula, Italian seasonings, sea salt and sherry. Whisk thoroughly.
3. Pour the egg mixture into the pan. Make sure it doesn’t cook too quickly. You want it to be gently simmering, not frying.
4. Meanwhile, in a separate pan, heat a little olive oil and warm up the crab meat over low to medium-low heat.
5. When the egg is nearly cooked through but still a little moist on the upper surface, place the shredded cheddar and the crab meat on the egg. Add an additional couple of grinds of pepper, seasoning or salt, if desired. Place the cheese and crab in the middle of the egg and fold the two sides toward the middle, or arrange evenly on one half and fold the other half over.
6. Cover the pan with a lid and continue cooking on low heat until the cheese is melted–about two minutes.
Serve the omelet with your favorite salsa, slices of avocado, or seasonal berries and a slice of bread pan-fried in olive oil. This dish isn’t just for breakfast and pairs equally well with a dark roast coffee or a good Chardonnay or Viognier. White meat fish such has halibut, rockfish or walleye can be substituted for the crab. Serves two.