The Floridian’s Crabmeat Omelette

Adapted from The Floridian

3 ounces lump crabmeat, picked clean ½ small onion, chopped 1 small stalk celery, chopped 2 teaspoons mayonnaise, plus more if needed 1 tablespoon chopped fresh parsley leaves 1⁄4 teaspoon Old Bay seasoning 4 large eggs 1 tablespoon unsalted butter Salt and black pepper, to taste

1Using a medium bowl, combine the crabmeat, onion, celery, mayonnaise, parsley and Old Bay. Season with salt and pepper, to taste. Toss gently to avoid breaking up the lumps of crabmeat.

2 Fold the mayonnaise to moisten the crab mixture, adding more if desired.

3 Using an 8-inch nonstick pan over medium heat, heat the butter until it starts foaming. Add the crab mixture to the pan and cook gently until the celery and onions are tender for about 10 minutes.

4 Using a medium bowl and a whisk, whip the eggs until smooth. Pour eggs over the crab mixture. Cook the omelet until the edges are cooked and begin to curl. Gently pull the edges toward the center, allowing the eggs to cook through. Once the eggs have become firm, flip the omelet and cook until the other side is done for about 5 minutes. Flip the omelette out of the pan onto a dish and serve immediately.

Makes 1 large omelette, enough for 2 servings

Nutrition information per serving:

289 calories, 62% calories from fat, 20 g fat, 7 g saturated fat, 418 mg cholesterol, 4 g carbohydrates, 3 g total sugar, 0 g added sugar, 22 g protein, 397 mg sodium, 1 g fiber