About: I am a 82-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and from …

More than enough for one (but not quite enough for two?) this hearty Omelet filled with Pasteurized Crab Meat, Shiitake Mushrooms, & Pepper Jack Cheese makes a great entree for Lunch or Dinner!


  1. 2 TB Unsalted Butter
  2. 2 Large Raw Eggs, plus 1 Extra Egg Yolk (3 Egg Yolks, plus the whites of 2 Eggs)
  3. 2 ounces Pasteurized wild Crab Meat (Claw or Lump Crab Meat will work fine)
  4. 2 ounces Fresh Shiitake Mushrooms, stems removed and discarded, caps sliced into small strips
  5. 2 ounces Pepper Jack Cheese, Shredded
  6. 1 1/2 TBS Room Temperature Water or Whole Milk
  7. Sea Salt, Coarse Ground Black Pepper, and (for me) a good dash of Cayenne Pepper


Place 1 TBS of Unsalted Butter in a Saute Pan over medium heat

While waiting for the butter to melt, prepare all of the ingredient to make the omelet: Remove the stems from the Shiitake Mushrooms and discard them. Slice the caps into small strips. Shred the Pepper Jack Cheese and measure out 2 ounces of Crab Meat. Place these 3 items, along with a mixture of S&P, where you can quickly get your hands on them when it is time to add them to the omelet (I place them in small containers and place the containers on the stove top).

While the butter is still melting, break the 2 whole eggs and the extra egg yolk into a mixing bowl; add 1 1/2 TBS of Water and beat thoroughly with a fork or whisk. When well blended, set aside.

When the butter in the saute pan begins to foam, add the Shiitake Mushrooms and stir fry until beginning to brown (about 3 minutes), then add the Crab Meat. Pasteurized Crab Meat is already cooked so you do not have to cook it again; you just want to warm it up, so cook and stir the mixture of Crab and Mushrooms for about 2 minutes more, then place the mixture in a small bowl. Add the shredded Pepper Jack Cheese, toss everything together and set the mixture aside.

Place the remaining TBS of Unsalted Butter in your omelet pan and let it heat slowly over medium-low heat.


While the omelet pan is heating, return to the mixing bowl that contains the mixture of egg yolks and egg whites and whisk them hard and fast, trying to incorporate as much air into the mixture as possible

When the butter in the omelet pan has completely melted, swirl the pan around until the bottom of the pan is completely covered with a light film of butter

Pour the egg mixture into the pan and cover the pan with a lid (I prefer a glass lid so that I can monitor the progress of the omelet as it cooks). Water previously added to the egg mixture will help to steam the omelet and keep it from burning, but cooking it over medium-low heat in a covered pan can take around 15 minutes - more or less, depending on your stove (I have an old Whirlpool Electric stove)

Periodically remove the lid and gently ease the sides of the omelet toward the center of the pan (just a little; perhaps 1/2" or so), then tilt the pan slowly in a circular manner thus distributing the soft egg mixture from the center of the pan to the sides.

Cook the omelet in this manner until the sides appear to be cooked through and you can lift them up a little with a rubber spatula without breaking them. At this point, the center of the omelet should be just a little bit soft, or not completely cooked through.

Now it is time to spread the Crab, Mushroom, & Cheese mixture over 1/2 of the omelet, then, using the rubber spatula, lift the other halve of the omelet up and over, covering the filling.

Let the omelet rest in the pan in this manner (folded) for a couple of minutes.

Step 4: TIME TO EAT . . .

Carefully slide the folded omelet on a dinner platter or serving dish and garnish with a sprig of fresh Basil or Rosemary.

I having a toasted slice Ezekiel's Flax Sprouted Whole Grain Bread covered with a spread of Sugar-free Raspberry Preserves with my dinner tonight, along with a glass of limeade.

I hope that you will try this recipe, and enjoy the omelet as much as I do!


I calculate that the whole omelet contains approximately 569 calories, but just 3 carbohydrates, Ezekiel's Flax 4:9 Bread has just 80 calories per slice, plus 14 carbs.