My life story starting with my childhood years in the small town of Barotac Viejo, Iloilo, Philippines up to my retirement from the United States Food and Drug Administration, Center of New Drugs in 2002 and beyond. Some of the photos and videos in this site, I do not own. However, I have no intention in infringing on your copyrights.
Tuesday, December 17, 2013
A Special Crab Omelet Recipe
With the price of Dungeness crab at only $2.99/lb in our neighborhood, It is now time again to feast on crabs.
My favorite crab omelet recipe( previously posted-11/23/13 on this blog) used shredded cabbage and potatoes* but no raisins, bell peppers, peas or tomatoes. That first recipe was a simpler recipe than this one. I love both recipes, but this one is special because it contain more ingredients that I like particularly the red bell pepper, raisins and the peas. My wife before her PD diagnosis usually prepare this dish only on special occasion like my birthday or a town fiesta using Philippines hard shell crab or soft shell ocean crab meat. Bon Apetit
2 tablespoons olive oil
1 small potato, peeled and diced
1 onion, chopped
2 cloves garlic, minced
3/4 pound fresh crab meat, drained and flaked
salt and pepper to taste
1 small tomato, diced
1 (1.5 ounce) box raisins
1/4 cup peas
1 red bell pepper, chopped
4 eggs, beaten
*Instead of potatoes, yakima, sincamas or Mexican turnips may be used
Directions
Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.
Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve.
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