Thanks to Anne MacKenzie, Food Editor, Aegis, Bel Air, Maryland, we can even make an omelet with crabmeat. Her recipe is fairly straightforward and sounds pretty good. It's certainly a great way to start off your day! You'll need two pans for this recipe: a medium saucepan and a 10" omelete pan or heavy skillet. That's because the crab mixture is sauteed separately from the egg, then the crabmeat is spooned down the center of the omelet with the two sides folded over it.
1/2 cup backfin crabmeat, cartilage removed
1-1/2 tsp. + 1 Tbsp. Smart Balance buttery spread or extra virgin olive oil, divided use
1-1/2 Tbsp. chopped green onions
1 + 1/2 tsp. chopped parsley, divided use
1 tsp. fresh lemon juice
1/4 + 1/4 tsp. sea salt, divided use
Dash + dash black pepper, divided use
2 drops + 3 drops Liquid hot pepper sauce, divided use
1 Tbsp. water
Melt 1-1/2 tsp. Smart Balance in medium saucepan, and saute' onions and 1 tsp. parsley over medium-low heat. Do not brown the SB. Add crabmeat, lemon juice, 1/4 tsp salt, dash pepper and 2 drops liquid hot pepper sauce, tossing with care to keep from breaking crab lumps. Place on low heat, or cover and keep warm, while you prepare the omelet.
Whisk 2 eggs well in small bowl; mix in water, remaining salt, pepper and hot pepper sauce. Melt remaining SB in 10" heavy skillet over medium heat until it sizzles; add eggs. As eggs begin to set around sides of pan, gently lift edges with spatula, allowing uncooked egg to flow to sides. Continue this process until egg will no longer flow when edges are lifted and is of a jelly consistency. Spoon crabmeat mixture down the center of the omelet. Fold two sides of omelet toward center over crab filling. Slide onto warm plate. Sprinkle with remaining parsley.