Dungeness Crab and Cheddar Omelet

If the past week is an indicator of what the next few weeks are going to be like...it's going to be a bumpy ride. I've been working nonstop and finally have several days off when I hope to catch up on some holiday shopping and at least get my decorations out of the garage and into the living room. I went to the Outlet Mall this morning for a few Le Creuset gifts before Black Friday (big sale going on now at Le Creuset) and my grandchildren came over this afternoon to make presents for their mommy and aunties for Christmas. I would show you our projects, but that would spoil the surprises for the recipients on Christmas morning. A four and a six year old with glue and paint can be scary if we all aren't paying attention. But, all in all, we're a pretty creative bunch.

I wanted something quick, easy and tasty for dinner and decided on a Dungeness crab and cheddar cheese omelet. I whipped up the omelet, instructions can be found here, added some crabmeat and a little cheddar cheese sauce, green onion and chopped parsley, and dinner was ready. I wasn't about to let it get cold so allowed myself only three photo attempts, poured a nice glass of chardonney, and sat down to enjoy my meal. When the ingredients are so delicious a simple preparation is usually the best.

I sauted a sliced green onion in butter in a heated 6 inch omelet pan before I added the eggs. When they had only about a minute left to cook I topped them with crabmeat. This way the crab warms up without overcooking. I spooned a little hot cheese sauce over the crab, folded the omelet in half and slid it out of the pan onto my plate. Top with more sauce. I diced a small tomato but forgot to add it before I took my photos (only three were allowed), but it is delicious without it. Sauted mushrooms are wonderful in this omelet if you have some (I didn't). Garnish with chopped parsley.

To make the cheddar cheese sauce, melt 2 tablespoon butter in a small saucepan. Mix in 2 tablespoons flour and stir over medium heat for about a minute. Add 3/4 cup milk and stir until mixtures begins to thicken. Add 1 cup grated cheddar cheese, 1/2 teaspoon Lawry's Seasoning Salt and some freshly ground pepper.