Ke Al-Ssam (Korean Crab Meat Omelets)

Serving Size : 12
7 ounces crab meat
3 eggs
1 pinch salt
2 tablespoons sesame oil

For vinegar-soy sauce
4 tablespoons soy sauce, mixed with
2 tablespoons vinegar and mixed with
2 teaspoons lemon juice

Carefully remove crab meat from can.
Lightly beat eggs with a pinch of salt and pour through strainer to eliminate
froth. Heat a small skillet and coat it with a little of the sesame oil. Pour in
2 tablespoons of the beaten and strained egg and tilt skillet to spread the egg
thinly. Quickly reduce heat to medium-low to avoid burning the egg.
Place a little of crab meat on the egg, and shape it into a line down the
center of the omelet. Then quickly roll the egg around the crab meat, and
lightly brown all sides. Repeat with the remaining egg and crab meat.

Arrange on a serving dish and serve with Vinegar-Soy Sauce.

Jenn B aka Mom2Sam and Tiny

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