WE HAVE FRESH CRAB ENJOY DAN:

MAXWELLS FAMOUS CRAB OMELET by CHEF DAN:
Serves 2

INGREDIENTS:

1 cup fresh crab meat
4 eggs, separated
2 tablespoons butter
1/2-Walla Walla sweet onion, finely chopped
6 baby portabella mushrooms, cleaned, steamed, and sliced 1/4-inch thick
2 teaspoons dry sherry
2 tablespoons milk
1/2-teaspoon old bay
1/2-teaspoons lemon zest
1 pinch dried parsley, thyme, garlic powder, and nutmeg
1/2-cup shredded Swiss cheese

DIRECTIONS:

1. Melt 1 tablespoon butter in a skillet over medium-high heat until sizzling.
2. Add onion and mushrooms and cook for about 5-6 minutes.
3. Add sherry and cook until evaporated, about 1 minute.
4. Transfer onions and mushrooms to a bowl.
5. In a bowl, beat eggs yolks and milk to blend.
6. In a separate bowl, beat egg whites with a beater until soft peaks form.
7. Fold eggs milk mixture into whites.
8. Melt 1 tablespoons butter in a frying over medium-heat until sizzling.
9. Pour in egg mixture into skillet.
10. Sprinkle mushrooms, crab meat and old bay, lemon zest and herbs evenly over the top.
11. Cook until omelet begins to set, about 3 minutes.
12. Sprinkle with Swiss cheese.
13. Using a spatula, fold omelet over, forming semicircle.
14. Cover skillet, until omelet puffs and is cooked through about 3 minutes. Slide omelet on to a plate. ENJOY DAN: BON-APPETITE!