This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Eric Rucker whipping up a fresh crab omelet with Chef Jay Veregge from Ten 22.
Recipe:
FRESH CRAB OMELET
INGREDIENTS
4 eggs
cup milk
1 Tbsp
butter
4 oz fresh Dungeness crab, shredded
2 oz soft farmer`s cheese, shredded
½ ripe avocado, diced
PREPARATION
Crack eggs in a bowl and whisk together with milk.
Heat butter in a sauté pan over medium heat.
When butter is browned, add egg mixture.
When one side of the egg mixture is done, flip it over.
Add chilled crab, cheese and avocado.
When all ingredients are heated, fold the omelette in half and serve.
