Mr. B’s “World’s Best” Crab Omelets
The late, great William Bullock Inge Jr. was an institution at Battles Wharf. All of the locals knew him better as simply “Mr. B.” For more than 35 years, he lived year-round in a charming little 1890s cottage. He and wife Ippy frequently went out crabbing together (and sometimes at each other). Then, the two would prepare their day’s catch. Mr. B regularly ate these served up with fresh tomato slices and creamy, buttered grits.
MAKES 4 MEDIUM-SIZED OMELETS OR 3 BIG OMELETS
Ingredients
1 pound crabmeat
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs, separated
1 – 2 tablespoons olive oil
1 – 2 tablespoons butter
4 green onions, chopped (may substitute 1/2 regular onion, chopped)
4 – 5 sprigs fresh parsley, chopped (about 1/4 – 1/3 cup)
Directions
1. Put crabmeat in a bowl and sprinkle with salt and pepper. Add egg yolks to crabmeat and toss gently.
2. Beat egg whites with mixer until soft peaks form. Carefully fold egg whites into crabmeat mixture.
3. Using medium- high heat, melt equal proportions of olive oil and butter into a skillet to create a “nice layer of about 1/4- inch.” Pour/spoon about a third or fourth of the crabmeat mixture into skillet. Sprinkle in some green onions and chopped parsley. Cook until the edges and bottom are golden brown, lifting around the edges, from time to time, with the spatula as the omelet cooks, approximately 3 – 4 minutes.
4. Flip one side over on top of the other and cook another 1 – 2 minutes on the other side.
5. Repeat process with more of the egg mixture. (You may need to add additional oil and butter as you go.)
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
