With her ingredients organized on a cutting board, Christine Burns Rudalevige breaks an egg while making a spicy Jonah crab and local greens omelette.

Celery salt is added to the beaten eggs.

With local greens added, the eggs are poured into an omelette pan.

The Jonah crab mixture is added after the eggs have begun to cook.

The finished omelette is plated and ready to eat.