This is a simple dish, IF the crab meat has already been removed from the crabs!!!!
BTW, as opposed to the English language where the term crab encompasses everything, in our local language there are specific terms for crab – alimasag for the salt water blue crab, alimango for mud crabs, talangka for salt water shore crabs, katang for fresh water crabs. We also have coconut crabs (dunno the local term for this one), and recently I’ve come across what was labelled “ocean crabs” whose shells are thick, and whose flavor in dishes is very pronounced but the crab itself has very little meat! (got a couple of dishes made of these in future posts)
Anyway, the recipe for Tortang Alimango or Crabmeat Omelette is one that was given to me through oral instruction. Any crab meat may be used and I have, on occasion, bought canned crab meat and frozen flaked crab meat to use. Traditionally though, we collect the meat found in the “legs” because those tend to be discarded at the dinner table and it seemed a waste!
For every 3 pieces of egg, use about 1/2 cup crab meat. For a family of 6, we use 6 eggs, which meant we had to collect 1 cup of crab meat – which is definitely NOT easy so if we were short on the crab meat we augmented with diced potatoes. These days though, I use kani, or Japanese crab sticks (cut into smaller pieces of course) to augment…
Back to the recipe – sauté diced onions and tomatoes (should be proportionate to the size of the omelette) and add the crab meat, stir fry for several seconds. Remove from the pan and let cool slightly.
Meanwhile, beat the eggs and season lightly with salt and pepper. Stir in the slightly cooled sautéed crab meat. Pour into a heated, non-stick pan. Cook until done (both sides).
Serve hot with ketchup!