Crabmeat Supper
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INGREDIENTS 1 small onion, minced
1 small green pepper, minced
6 tablespoons butter
1 pound backfin crabmeat
3 medium to large potatoes, cooked, peeled, and diced
1 teaspoon salt
1/2 teaspoon celery salt
Generous sprinkling of freshly ground black pepper
Dash of cayenne pepper
4 eggs, well beatenSauté onion and green pepper in butter in a medium-size heavy skillet until tender-crisp, about 2 to 3 minutes. Add crabmeat and potatoes. Season with salt, celery salt, pepper, and cayenne. Stir eggs gently into crab and potato mixture, and mix lightly but well.
Cover skillet and cook mixture over low heat, without stirring, for about 5 minutes or until set. Cut into wedges and serve right from the skillet.
Makes 6 servings