Speedy Japanese Crab Omelet Rolls

In a small bowl, gently combine the drained crab meat, 1 sliced scallion, grated ginger, minced garlic, sugar-free soy sauce alternative, and sesame oil. Mix until just combined.

In another bowl, whisk the eggs with sea salt until well combined and slightly frothy. Heat a medium non-stick skillet (preferably rectangular, but round works) over medium-low heat and add about a third of the avocado oil.

Pour about one-third of the egg mixture into the hot pan, tilting to spread it evenly into a thin layer. Cook for 1-2 minutes until the edges are set but the center is still slightly wet. Quickly spread half of the crab filling over one side of the omelet.

Carefully roll the omelet from the filled side tightly to the other side. Push the rolled omelet to one side of the pan. Add another third of the avocado oil to the empty part of the pan.

Pour another third of the egg mixture into the pan, letting it run under the previously rolled omelet. As it sets, spread the remaining crab filling. Once set, roll the existing omelet over the new egg layer, continuing the roll.

Repeat the process with the remaining egg mixture and cook until the entire roll is firm and golden brown. Remove from the pan and let cool slightly on a cutting board.

Slice the omelet roll into 1-inch thick pieces and garnish with the remaining sliced scallion. Serve warm as a delicious hand-held snack.