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
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.