The Filipino Crab Omelet Recipe Crab and egg go very well together in this delightful dish. Fresh crab meat is best but if you can't find it, use canned. Crab, egg, tomato, red bell pepper, and potato go very well together in this delightful dish.
Serve: 6
Ingredients:
1 onion, chopped
1 small tomato, diced
1 red bell pepper, chopped
1 (1.5 ounce) box raisins
1 small potato, peeled and diced
1/4 cup peas
1/4 pound fresh crabmeat, drained and flaked
2 cloves garlic, minced
2 tablespoons olive oil
3 eggs, beaten
salt and pepper to taste
Method:
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 hot.
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| Crab Omelet |
