Crab and Brie Omelet

Crabs: The Wonderful Bugs of the Sea

Who doesn’t love crab?  Sure, some unfortunate souls have allergies that prevent them from enjoying this delicacy and the more pious members of certain religions are unfortunately forbidden from partaking in it—but that doesn’t mean they don’t love it as well.

But let’s face it: shelling crabs is a pain in the gluteus; also, the stuff is so expensive that many folks shy away from the seafood section of their local grocers. 

A solution for both these dilemmas can be found at your neighborhood Trader Joe’s stores (I can also find it in Chinese warehouse markets that cater to restaurateurs).  In the refrigerator section you will find largish cans of Chicken of the Sea crab meat (claw meat only; the best part of the crab), cooked and shelled, and packed without any water or oil to leech out the flavor, leaving the meat fresh-tasting and downright delicious.  Furthermore, one $8 can will easily feed a family of eight if used judiciously.

My mother introduced this fine product to me one year around December, guaranteeing her quality Christmas gifts for years to come.

I buy two or three cans at a time and leave them in my fridge at home.  That way, I always have it on hand when the hankering for crab strikes.  It will keep for several weeks if left sealed and properly chilled, but do not freeze the cans.

Crab and Brie Omelet (serves two)

For this you will need:

• 3 large eggs
• 1/2-3/4 cups crab meat
• 1/3 cup grated Monterey Jack cheese
• 4 Tbs. brie cheese (cold, chopped)
• 1/2 tsp. dried dill weed
• 1 tsp. half & half or milk
• 3-4 drops Lea & Perrins Worcestershire sauce
• 1 Tbs. butter
• Salt and pepper to taste

The Procedure:

1. I will assume that you know how to make a basic omelet; if not, you might want to consult a cookbook (it’s not as hard as it looks, especially if you don’t flip it).
2. Beat eggs in a bowl with a whisk or fork; add dill weed, Worcestershire sauce, half & half, salt and pepper and mix thoroughly.
3. Heat a large skillet over a medium-low flame; or make smaller individual omelets in an omelet pan (the preferred method, but not everyone owns an omelet pan).  Add the butter and spread it around the pan as it melts.
4. Add the egg mixture and tilt the pan slightly in all directions to spread the egg around evenly.  Once the egg is no longer runny, add the cheeses onto one half of the omelet evenly, and then add the crab meat on top of the cheeses.
5. Once the egg is fully cooked, fold the free half of the omelet over the crab and cheeses and cover the pan.  Reduce heat to low and simmer for 2 minutes. 
6. Cut the omelet in half if cooked in anything other than an omelet pan (reserving the larger “half” for you, of course) and serve.

For those too lazy for all this or intimidated by the process, dump all the aforementioned ingredients into the mixing bowl with the beaten eggs before cooking, stir and cook as scrambled eggs; it’s nearly as good.