Crabmeat Omelette (3 servings) 6 eggs - beaten 1/2 pound lump crab meat - fresh salt and pepper - to taste 1 medium onion or 6 green onions - finely chopped 3 cloves garlic - finely chopped 1 stem celery - finely chopped 1/2 small bell pepper - finely chopped 1 stick butter (not margarine) Melt butter in a saucepan on medium high heat, saute onion, garlic, celery & bell pepper. When seasonings are transparent & tender, add crabmeat. Turn fire down to medium-low heat & stir mixture until well mixed & heated. Add the six well beaten eggs, seasoned to your liking with the salt & pepper or Tony Chachere's Creole Seasoning. Pour eggs into pan & cook on low fire until set, flip, allow to set again & serve with toast or biscuits. Note From Mr Breakfast: I made and photographed this omelette on March 5, 2013. I halved the recipe and it easily made 2 servings. This dish really spotlights the crab. The butter makes it sweet and the vegetables and seasonings are a perfect fit. I'd like to thank "kla163" for submitting this recipe. It's a winner. I used half the amount of suggested butter and it was still great. For an in-depth look at preparing this recipe and to see more pictures, click here. Butter brings out the flavor in the crab. Garlic and chopped vegetables add depth. Great for a special brunch. Mr Breakfast would like to thank kla163 for this recipe. Recipe number 582. Submitted 9/14/2002.