5 Florida eggs
1 cup lump Florida blue crab, picked over for shells
1 teaspoon stone ground or Dijon mustard
2/3 cup Swiss or your favorite cheese, shredded
1 teaspoon Florida seafood seasoning blend
Sea salt and fresh ground pepper, to taste
2 teaspoons unsalted butter
1/2 lemon, juiced
1 dash olive oil
A few fresh chives, for garnish
In a small bowl, combine 1/2 cup of crabmeat, lemon juice, a dash of olive oil and a good pinch of the seafood seasoning. Carefully fold the crabmeat to mix being careful to keep the lumps as whole as possible. Set the seasoned crab mixture toping in the refrigerator until use.
Preheat a saute pan over medium heat. In a medium-sized bowl, combine the eggs, seafood seasoning, mustard and 1 teaspoon water. Whisk the egg mixture until completely mixed.
Add 1 teaspoon of butter to the preheated pan. Carefully add half of the egg mixture. Slowly cook the egg mixture without stirring until it starts to become half solid. Evenly add half of the shredded cheese to the top of the cooking omelet. Evenly add half of the reserved unseasoned blue crab meat. Continue to let omelet slowly cook. When the omelet is all most all the way cooked, use a thin spatula to loosen and remove the omelet from the pan onto a clean work surface. Return the saute pan to the heat and repeat the cooking process for the second omelet. Use a clean paper towel in the same manner as a sushi mat to evenly and tightly roll the omelet. Place the rolled omelet onto a plate and garnish with half of the seasoned blue crab topping and chives. Continue this process with the second omelet. Serve warm.
Fresh Tip: Use your leftover blue crab in this other fun and fresh recipe.
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