As noted in my previous post on boiled blue crab, maybe the best part comes from the leftovers.  One of our favorites is an amalgamation of crab and the veggie omelette concept from Ted’s Restaurant on South Padre Island.  It’s a three egg omelettle made from Mushal’s Finest Free Range Hen Eggs from Alvin, Texas.  David, the proprietor of Mushal’s Finest, attributes the extraordinary quality of his product to the fact that his free range hens are particularly fond of the young crawfish that pop up in the hen yard.  Here the circle comes complete with a crustacean to egg to crustacean + egg symmetry.

Beat 3 egs with a little milk.   Pour into a small buttered skillet or omlette pan that has been brought to heat.  Cook the egg almost though, swirling to distribute the uncooked egg to the pan edge.  Add shaved red onion or shallot, tomato, mushroom, avocado and crab to the omlette one third of the pan from the edge and fold the omlette.  Add a layer of cheddar on top of the folded omelette and slide it under a preheated broiler to melt the cheese.  Remove from the broiler and garnish with more vegetables and crab.  Dash with sea salt and fresh ground pepper and it’s highly edible to say the least.  We’ve been known to put some Pace Picante to good use here but it didn’t happen this time.