Crab And Havarti Omelet Recipes

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BALTIMORE CRAB BOIL OMELET WITH CRISPY SMASHED POTATOES



Baltimore Crab Boil Omelet with Crispy Smashed Potatoes image

A giant family-style omelet is filled with crispy crab, corn and scallions and served alongside smashed breakfast potatoes.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 9

8 tablespoons unsalted butter
1 cup jumbo lump crabmeat, picked over for shells (about 6 ounces),
1 cup fresh corn kernels (from about 2 cobs)
1 bunch scallions, chopped, whites and greens kept separate
Kosher salt and freshly ground black pepper
1 pound boiled small potatoes
1 1/4 teaspoons seafood seasoning, such as Old Bay
6 large eggs
1/4 cup heavy cream

Steps:

  • Heat 2 tablespoons of the butter in a large nonstick or cast-iron skillet over medium heat until hot. Add the crab, corn, scallion whites and 1/2 teaspoon each salt and pepper, and cook, stirring occasionally, until the edges of the crab are just crisp, about 3 minutes. Transfer to a medium bowl. Wipe out the skillet.
  • Gently smash the potatoes with the heel of your hand so the inside is exposed but they still hold their shape. Heat 4 tablespoons of the butter in the skillet over medium-high heat and add the potatoes in a single layer and cook, flipping once, until golden, about 4 minutes per side. Sprinkle with 1/2 teaspoon seafood seasoning and 1 tablespoon of the scallion greens. Season with salt. Transfer to a plate, cover and keep warm. Wipe out the skillet.
  • Heat the remaining 2 tablespoons butter in the skillet. Beat the eggs, cream, remaining scallion greens and remaining 3/4 teaspoon seafood seasoning, then pour into the hot skillet. Cook by lifting the set egg with a spatula, letting the uncooked egg flow underneath. When the eggs are mostly set but still loose on top, add the crab filling to one side. Gently fold the omelet in half and slide onto a serving plate. Serve with the smashed potatoes.

CRAB OMELET



Crab Omelet image

Crab and egg go very well together in this delightful dish. Fresh crab meat is best but if you can't find it, use canned.

Provided by lola

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 small potato, peeled and diced
1 onion, chopped
2 cloves garlic, minced
¼ pound fresh crabmeat, drained and flaked
salt and pepper to taste
1 small tomato, diced
1 (1.5 ounce) box raisins
¼ cup peas
1 red bell pepper, chopped
3 eggs, beaten

Steps:

  • Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.
  • Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve hot.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 17.5 g, Cholesterol 104.2 mg, Fat 7.4 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 103.7 mg, Sugar 7.8 g

ASPARAGUS CRAB OMELETS



Asparagus Crab Omelets image

These satisfying omelets are filled with a savory blend of crabmeat, asparagus, tomatoes and provolone cheese...and they're attractive enough to serve guests. Sometimes I top these omelets with hollandaise sauce. -Mae Jean Damron Sandy, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

6 fresh asparagus spears, trimmed
4 large eggs
Dash salt
Dash pepper
1/2 cup diced plum tomatoes
2 tablespoons butter, divided
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup provolone cheese, shredded

Steps:

  • Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender; set aside. In a small bowl, whisk the eggs, salt and pepper. Stir in tomatoes., Melt 1 tablespoon butter in a small skillet over medium heat; add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat for second omelet.

Nutrition Facts : Calories 407 calories, Fat 27g fat (13g saturated fat), Cholesterol 541mg cholesterol, Sodium 733mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

CHARLESTON OMELET BAR



Charleston Omelet Bar image

I love when I go out to brunch and there's an omelet station. I thought it would be fun to create one at home for when my friends and family come over. Everyone can customize their omelets with their favorite ingredients. For my omelet, I love to add crabmeat, shrimp, sauteed peppers and onions, and Havarti cheese. It's so good!

Provided by Kardea Brown

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon oil, or more as needed
6 tablespoons unsalted butter
1 large white onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1/2 pound raw large (31/35) or extra-large (26/30) shrimp, peeled and deveined
2 teaspoons seafood seasoning
2 teaspoons fresh lemon juice
1/2 pound lump crabmeat
1/4 pound Havarti cheese slices
1/4 pound Cheddar slices
One 8-ounce package sliced fresh mushrooms
2 cups diced ham
3 green onions, sliced
Chopped fresh parsley, for sprinkling
Chopped fresh dill, for sprinkling
1 dozen large eggs
1/2 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to its warm setting, or 200 degrees F.
  • Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add the onions and cook until softened, about 5 minutes. Transfer to a bowl. Add the peppers to the skillet and cook until softened, about 3 minutes. (Add additional oil to the skillet if the vegetables are dry.) Transfer to a bowl.
  • Add another tablespoon butter to the skillet. Add the shrimp. Sprinkle with 1 teaspoon seafood seasoning and 1 teaspoon lemon juice. Cook until the shrimp are done and turn pink, about 3 minutes. Transfer to a bowl. Combine the crab, remaining teaspoon seafood seasoning and remaining teaspoon lemon juice in a bowl.
  • Set up the omelet bar: In addition to the onions, pepper and seafood, arrange the cheeses, mushrooms, diced ham, green onions and herbs in bowls on a serving platter.
  • Whisk together the eggs, milk, salt and pepper in a large bowl. For each omelet, melt 1 tablespoon butter in an 8-inch nonstick skillet over medium-low heat. Ladle one-quarter of the egg mixture into the skillet (enough to fill the bottom of the skillet.) Tilt the pan to spread the egg mixture evenly. Use a spatula and loosen the edges and run the uncooked yolk underneath as the omelet cooks.
  • Once the eggs are set, place 2 slices of cheese in a single layer to cover the egg. Sprinkle with the desired toppings on one side of the omelet. Carefully fold the omelet in half. Slide the omelet onto a serving plate and repeat with the remaining ingredients. Place the cooked omelets in the warm oven while cooking the remaining omelets, if desired.

CRAB AND MUSHROOM OMELET



Crab and Mushroom Omelet image

Can't think of a simpler or better way to start your morning or a better addition to your weekend brunch.

Provided by Lauren Lupo

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 17m

Yield 2

Number Of Ingredients 6

cooking spray
½ cup chopped fresh tomatoes
½ cup chopped fresh mushrooms
6 eggs, beaten
1 (6 ounce) can crabmeat, drained
1 ½ teaspoons Creole seasoning (such as Tony Chachere's®)

Steps:

  • Heat a nonstick skillet over medium heat; coat with cooking spray. Add tomatoes and mushrooms; cook and stir for 2 minutes. Add eggs, crabmeat, and Creole seasoning; cook until eggs are firm, 5 to 7 minutes.

Nutrition Facts : Calories 317.1 calories, Carbohydrate 4.6 g, Cholesterol 632.8 mg, Fat 16.3 g, Fiber 1 g, Protein 37.4 g, SaturatedFat 4.9 g, Sodium 848.7 mg, Sugar 2.7 g

CRAB AND HAVARTI OMELET



Crab and Havarti Omelet image

Skagit Bay Hideaway, La Conner, Washington. One of the most iconic foods of the Northwest, Dungeness crab is caught along the ocean coast, in the Puget Sound, and in numerous bays such as Skagit Bay. Here the sweet crabmeat is paired with mushrooms, tomato, Havarti, and green onion for a savory breakfast dish. At the Skagit Bay Hideaway, they often garnish the omelet with nasturtium flowers from the garden. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims.

Provided by lazyme

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 ounces dungeness crabmeat
3 tablespoons unsalted butter
3 mushrooms, wiped clean, trimmed, and thinly sliced (or more)
4 eggs
1 1/2 tablespoons whipping cream
salt & freshly ground black pepper
2 ounces havarti cheese, thinly sliced
1/2 plum tomato, seeded and chopped (roma)
1 green onion, chopped

Steps:

  • PICK OVER THE CRABMEAT to remove any bits of shell or cartilage.
  • If the crabmeat is quite wet, squeeze out the excess liquid.
  • Set aside.
  • MELT 2 TABLESPOONS OF THE BUTTER in a small skillet over medium heat.
  • Add the mushrooms and cook, stirring often, until tender and the liquid they give off has evaporated, about 5 minutes; set aside.
  • MELT THE REMAINING TABLESPOON OF BUTTER in a 10-inch omelet pan or skillet (preferably nonstick) over medium-low heat.
  • Whisk the eggs and cream together in a small bowl and season to taste with salt and pepper.
  • Pour the eggs into the omelet pan and cook until just barely set, 8 to 10 minutes.
  • Cover the omelet with the cheese and cook until it is melted, about 1 minute.
  • Add the crab, sauteed mushrooms, and most of the tomato and green onion (reserve a little for garnish).
  • FOLD THE OMELET IN HALF and cook for another minute or two to allow the filling to heat through, then gently slide the omelet onto the serving plate.
  • Scatter the reserved tomato and green onion over the top, and cut the omelet in half to serve.

Nutrition Facts : Calories 470.4, Fat 39.2, SaturatedFat 21.4, Cholesterol 529.8, Sodium 447, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 25.9

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