6 scallions, white and light green parts, thinly sliced
2 long red chiles—halved lengthwise, seeded and thinly sliced crosswise
2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
1/2 pound jumbo lump crabmeat, picked over
1 dozen large eggs
1 tablespoon chopped dill
1 tablespoon chopped cilantro
How to Make It
In a small skillet, melt 1 tablespoon of the butter over moderate heat. Add the scallions and chiles and cook until softened, about 5 minutes. Add the lemon juice and zest and season with salt and pepper. Transfer to a small bowl and gently mix in the crabmeat.
Crack the eggs into a medium bowl and lightly beat them. Whisk in the dill and season with salt and pepper.
In two 8-inch nonstick skillets or omelet pans, melt the remaining 2 tablespoons of butter over moderate heat. Pour half of the egg mixture into each skillet. Cook, tilting the pans and drawing in the edges of the omelets with a spatula as they set to allow the uncooked eggs to seep underneath, about 5 minutes. Spoon the crab over half of each omelet. Fold the omelets over, then slide them onto plates. Cut each omelet in half, sprinkle with cilantro and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.