CRAB OMELET FOR EASTER ENJOY DAN:

                                    CRAB OMELET by CHEF DAN:

Serves 2

INGREDIENTS:

2 tablespoons butter

4 eggs

1 cup crabmeat

2 tablespoon milk

1 shallot, chopped

2 tablespoons parmesan cheese

1/2-cup fresh baby portabella mushrooms, sliced

2 teaspoons dried rosemary

1 teaspoon dried thyme

1 teaspoon kosher salt

1/2-teaspoon white pepper

Garnish with fresh chives

DIRECTIONS:

1.   Melt butter in a skillet over medium-high heat.

2.   Stir in shallot and mushrooms, sauté for 5 minutes.

3.   With a slotted spoon transfer to a plate.

4.   In a bowl, beat egg yolks, rosemary, thyme, milk, salt and pepper.

5.   In a separate bowl beat egg whites with a dry beater until peaks form.

6.   Fold yolk mixture into whites.

7.   Return skillet to medium-high heat,

8.   When butter sizzles, pour egg mixture into the skillet.

9.   Sprinkle shallots, mushrooms and crab meat over the top.

10.                Cook until omelet begins to set, about 3 minutes.

11.                Sprinkle with cheese.

12.                Using a spatula, fold omelet over.

13.                Cover skillet; cook until omelet puffs for 2-3 minutes.

14.                Garnish with fresh chives

ENJOY DAN:                             BON-APPETITE!!