Description
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.
Ingredients
- 2 tablespoons olive oil
- 1 small potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- ¼ pound fresh crabmeat, drained and flaked
- salt and pepper to taste
- 1 small tomato, diced
- 1 (1.5 ounce) box raisins
- ¼ cup peas
- 1 red bell pepper, chopped
- 3 eggs, beaten
Instructions
- Heat olive oil in a skillet over medium heat. Fry potato in hot oil until fork-tender
- 5 to 7 minutes. Use a slotted spoon to transfer potatoes to a plate lined with paper towels
- leaving excess oil in the skillet.
- Return the skillet to medium heat. Cook onion and garlic in oil until tender
- about 5 minutes. Add crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir tomatoes into mixture and cook another 2 minutes. Add raisins
- peas
- and red bell pepper; stir and cook another 2 minutes.
- Pour eggs over mixture in the skillet. Cook until eggs set
- 2 to 3 minutes. Flip omelet and cook 1 minute more. Transfer to a plate and serve hot with potatoes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6