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| Ready-to-fold Crab Omelet |
The 2012 Dungeness crab season closed at the start of this month and I really wanted to enjoy fresh local crab one more time this year. I chose to make a simple omelet for breakfast using a filing of wilted spinach, sauted shallots, diced tomato and lots of fresh-picked local crab meat. The goal was to really keep it simple so I could taste all the flavors and textures. It was really good with a rich taste of the sea and certainly worth all the time it takes to pick the meat out of the shell. I can't wait till next year!
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