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.