Deviled Crab Omelets

Name: Deviled Crab Omelets
Ingredients: 3 tablespoons unsalted butter; 6 scallions, white and light green parts, thinly sliced; 2 long red chileshalved 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

10 ingredients

12 steps

Ingredients

3 tablespoons unsalted butter
6 scallions, white and light green parts, thinly sliced
2 long red chileshalved 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

Directions

1

In a small skillet, melt 1 tablespoon of the butter over moderate heat.
2

Add the scallions and chiles and cook until softened, about 5 minutes.
3

Add the lemon juice and zest and season with salt and pepper.
4

Transfer to a small bowl and gently mix in the crabmeat.
5

Crack the eggs into a medium bowl and lightly beat them.
6

Whisk in the dill and season with salt and pepper.
7

In two 8-inch nonstick skillets or omelet pans, melt the remaining 2 tablespoons of butter over moderate heat.
8

Pour half of the egg mixture into each skillet.
9

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.
10

Spoon the crab over half of each omelet.
11

Fold the omelets over, then slide them onto plates.
12

Cut each omelet in half, sprinkle with cilantro and serve.