Eric Rucker whipping up a fresh crab omelet with Chef Jay Veregge from Ten 22.
FRESH CRAB OMELET
4 oz fresh Dungeness crab, shredded
2 oz soft farmer`s cheese, shredded
½ ripe avocado, diced
Crack eggs in a bowl and whisk together with milk.
Heat butter in a sauté pan over medium heat.
When butter is browned, add egg mixture.
When one side of the egg mixture is done, flip it over.
Add chilled crab, cheese and avocado.
When all ingredients are heated, fold the omelette in half and serve.