1 pound Dungeness crabmeat
1 tablespoon olive oil
4 eggs, beaten
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley, minced
2 tablespoons onion, finely chopped
In an omelette pan, heat olive oil over medium heat. Add onions and sauté.
Mix crabmeat, eggs and cheese; add to pan with sauteéd onions. Reduce
heat slightly. As the omelette cooks, lift the edges with a spatula, letting
the uncooked part run underneath. When the top looks creamy and almost set,
increase the heat to let it brown slightly. Turn the omelette onto a warmed
plate and fold it in half. Garnish with parsley.