Crab and Bay Shrimp Omelettes… and a Day Trip to Orcas Island

Many years ago, when I first met Ranger Craig, he told me one of his favorite pastimes was flying.  I remember saying “that’s so nice”.  Never imagining, not even in my wildest dreams, that someday I’d actually fly with him.

My first flight in our little single engine plane was over the desert from Arizona to California.  The air was hot and kickin up a fuss, and it was rocking our single engine cherokee around like a little toy plane.  Ok, so my first flight was not the most enjoyable, memorable YES.  And lets say Ranger Craig was lucky I got back in the plane to fly home.

It’s been twelve years since that first rocky flight and I must say I’m now a passionate aviation enthusiast.   Well, actually a “fair weather” passionate aviation enthusiast.  And this fair weather flyer loves to fly to the islands.  No not the Hawaiian Islands, although they are west from where I live, but the San Juan Islands.  I wish I could tell you which San Juan Island is my favorite.  I love them all for different reasons.

It was Orcas Island today and first on the list was finding food.  Which isn’t very difficult given the assortment of eateries and restaurants on the island.  Lucky day!  It was also the first day of the Orcas Island summer farmer’s market. Can anyone say score?

We had a tasty brunch at the New Leaf Cafe, and while Ranger Craig was enjoying his brunch I pulled out my handy cam and snapped a few photos of our food.  Ranger Craig is used to his food being photographed, but my two gals still feel the need to slink under the table when they see Mom pull out the camera.

I ordered a beautiful seafood and asparagus omelette with Gruyère cheese.  Light, airy and full of fresh crab, bay shrimp, baby asparagus and Gruyère.  The cheese was a lovely touch imparting a distinct nutty, yet earthy flavor, that complemented the flavors of the seafood and asparagus.  So delicious I decided I needed to re-create this dish at home.

And re-create I did.  Light and fluffy eggs with fresh herbs from my garden, crab and bay shrimp from my guys at Gemini Fish Market, aged Gruyère cheese and organic asparagus from the farmer’s market.  A beautiful reminder of a beautiful day on the island.

Seafood Omelette

Adapted from the New Leaf Cafe

Serves 2

Ingredients

4 eggs, whisked with 1 tablespoon cold water, divided

2 tablespoons butter or coconut oil

Salt and pepper to taste

1/4 – 1/3  lb fresh crab meat

1/4 – 1/3 lb fresh bay shrimp

4 stalks fresh asparagus, steamed or roasted and diced

2 tablespoons mixed chopped fresh herbs (I used chives, basil and Italian parsley)

1/2 cup shredded Gruyère cheese

Directions

In a small saute pan or skillet (10-inch), heat one tablespoon butter over medium heat.  When the butter is hot and frothy swirl it around the pan to coat and then add half the whisked eggs.

Let the eggs set, becoming firm on the bottom, with the top slightly runny.  At this point I usually flip the omelette, however, if you don’t feel comfortable flipping the omelette, no worries.  Keep the heat on medium low and sprinkle with a little salt and pepper.

Then add half the fresh seafood, asparagus, fresh herbs and last, the cheese.  Fold the omelette over and slide onto a warm plate.  Repeat the process for the second omelette.  Serve immediately.