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If you love Marinduque and want to contribute articles to this site, please do so. My contact information is in my profile. The above photo was taken from the balcony of The Chateau Du Mer Beach House, Boac, Marindque, Philippines. I love sunsets. How about you? Please do not forget to read the latest national and international news in the right side bar of this blog. Some of the photos and videos on this site, I do not own. However, I have no intention on infringing your copyrights. Thank you and Cheers!

Tres Reyes Island view of the Marinduque Mainland

Tuesday, December 17, 2013

My Special Crab Omelet Recipe


With the price of Dungeness crab at only $2.99/lb in our neighborhood, It is now time again to feast on crabs.

My favorite crab omelet recipe( previously posted-11/23/13 on this blog) used shredded cabbage and potatoes* but no raisins, bell peppers, peas or tomatoes. That first recipe was a simpler recipe than this one. I love both recipes, but this one is special because it contain more ingredients that I like particularly the red bell pepper, raisins and the peas. My wife before her PD diagnosis usually prepare this dish only on special occasion like my birthday or a town fiesta using Philippines hard shell crab or soft shell ocean crab meat. Bon Apetit

2 tablespoons olive oil

1 small potato, peeled and diced

1 onion, chopped

2 cloves garlic, minced

3/4 pound fresh crab meat, drained and flaked

salt and pepper to taste

1 small tomato, diced

1 (1.5 ounce) box raisins

1/4 cup peas

1 red bell pepper, chopped

4 eggs, beaten

*Instead of potatoes, yakima, sincamas or Mexican turnips may be used

Directions

Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.

Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve.

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