Crab Omelets

• 1/4 c. bell pepper, finely chopped
• 1/2 c. celery, finely chopped
• 1/2 c. green onions, minced
• 1 tsp. Old Bay seasoning
• 1/2 tsp. Cavender's Greek seasoning
• 1/4 tsp. salt
• 1/2 tsp. celery seed (optional)
• 4 eggs, slightly beaten
• 1 lb. crabmeat (claw)
• Pam or other cooking spray

1. Saute vegetables in heavy skillet generously sprayed with Pam. Cook until soft, but not brown.
2. Cool.
3. Add to beaten eggs and seasonings.
4. Carefully fold in crabmeat.
5. When mixture is blended, drop 1/3 cup of mixture onto sprayed griddle or skillet.
6. Cook over medium heat until underside of omelet is lightly brown; turn carefully with a spatula and brown the other side.
7. Drain on paper towels.
8. Serve on hamburger buns with mayonnaise and/or ketchup, if desired.
9. Omelets freeze nicely.
10. Thaw and heat in microwave.

bell pepper, celery, green onions, bay seasoning, seasoning, salt, celery, eggs, crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=334784 (may not work)