Ingredients
| eggs, whole |
3
|
| egg yolk |
1
|
| milk powder |
3 Tbsp.
|
| salt |
2 Tsp., divided
|
| jumbo lump blue crab |
1/4 cup
|
| mayonnaise |
1 Tbsp.
|
| sour cream |
1 Tbsp.
|
| green onions |
2 Tbsp.
|
| butter |
2 Tbsp.
|
Directions
- In a mixing bowl, WHISK the eggs and egg yolk together with the milk powder and 1 teaspoon of salt.
- In a separate bowl, gently FOLD the crab meat with another teaspoon of the salt, mayonnaise, sour cream, and scallions and SET aside.
- PLACE a 7-inch nonstick skillet over medium heat on the burner. ADD the butter and wait for it to melt and begin to sizzle. ADD the egg mixture to the pan. While the egg is cooking, BRING the sides of the egg towards the middle of the pan and CONTINUE doing so until the eggs have almost completely finished cooking.
- ADD the crab mixture into the middle of the eggs, then using a rubber spatula or a small wooden spoon, carefully FOLD one side of the eggs towards the middle while angling the pan over the plate. USE the position of the pan to help slide the omelet onto the plate, ensuring the filling is in the middle and the omelet is closed.