Dungeness Crab Omelet      

The Dungeness Spit is only 45 minutes for Port Townsend where these succulent crabs are harvested.

6 eggs, beaten
salt and pepper to taste

Mixture:
2 tomatoes, peeled and diced
1 ripe avocado, peeled and diced
1/2 cup fresh crab meat
4 T butter
1/2 cup sour cream

Beat eggs with salt and pepper; set aside. Mix diced tomatoes, avocado, and crab. Heat 2 tablespoons butter in a small saute pan, add mixture, and warm the mixture through; then removing from heat, fold in sour cream. Heat remaining butter in an omelet pan until bubbling, add eggs, and stir them with a fork in a circular motion while moving the pan back and forth to keep eggs from sticking. When eggs are almost set, spoon half the mixture in a line across the middle and fold omelet in thirds over it. Pour remaining mixture onto a serving platter and roll the omelet seam down, on top of it.
Serves 2-4.