Crabmeat Omelette from Galatoire's

(Makes one large omelette that will serve 1 to 2)


3 Large Eggs
1 Tablespoon Salted Butter
2 Tablespoons Finely Chopped Scallions (white and green parts)
3 Ounces Jumbo Lump Crabmeat, Cleaned
Salt and Freshly Ground Black Pepper to Taste

  • In a small bowl, beat the eggs with a whisk until well blended and fluffy.
  • In an 8-inch nonstick saute pan over high heat, melt the butter.
  • Saute the scallions for 2 minutes, or until wilted.
  • Add the crabmeat and saute for an additional minute until the crabmeat is just heated through.
  • Pour the eggs into the pan and stir with a rubber spatula until the eggs begin to firm up.
  • Season with salt and pepper and allow the omelette to cook without stirring for about 1 minute, until the bottom is golden brown and the top is almost set.
  • Using a spatula, loosen the edges of the omelette, then flip the omelette over and cook the top for a few seconds.\
  • Slide the omelette onto a plate and fold it in half.  Serve at once.