Snow Crab Omelettes

Name: Snow Crab Omelettes
Total time: 2100 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 cluster snow crab leg and claw meat, chopped; 3 eggs, beaten; 2 red potatoes, shredded; 1/4 cup onion, shredded; 1 tsp granulated garlic; to taste Salt, pepper; 4 white corn tortillas; 1 tbsp canola oil; 1 tbsp butter; Dry parsley flake (optional)

Chef Tony @cook_2701257

When you have left over crab legs or want something refreshing for breakfast, well here it is.

Chef Tony @cook_2701257

When you have left over crab legs or want something refreshing for breakfast, well here it is.

Saved

Ingredients

35 mins

2 servings

1cluster snow crab leg and claw meat, chopped
3eggs, beaten
2red potatoes, shredded
1/4 cuponion, shredded
1 tspgranulated garlic
to tasteSalt, pepper
4white corn tortillas
1 tbspcanola oil
1 tbspbutter
Dry parsley flake (optional)

Saved

Steps

35 mins

1

1. Heat 1 tbsp of oil in a sauté pan with a small sliver of butter.
2

2. Mix the potato, onion, garlic, salt, and pepper. Then spread evenly on the pan. Cooking on medium high.
3

3. Once bottom of hash browns becomes golden, flip.
4

4. Heat remaining butter in another sauté pan. Pour egg into pan and carefully make cuts on the surface to allow the raw egg to transfer under the omelette.
5

5. Sprinkle the crab meat along the center of the omelette holding back 1/4 of the meat.
6

6. Fold the ends of the omelette over the meat, then flip. Press the omelette down gently and continue cooking until done.
7

7. Heat the tortillas in a little butter, frying lightly.
8

8. Once all is cooked. Place some hash brown in the tortilla, followed by a cut section of the omelette. Fold the tortilla over, like a taco, and return to the pan and fry until somewhat crispy. Serve on a plate topped with the remaining crab and a light sprinkle of parsley for garnish.