Crabmeat Omelette Recipes

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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

CRAB OMELET



Crab Omelet image

It seems that I often have crabmeat left over after making crab cakes or other crab dishes. This is a great way to use it up the following morning. This recipe can be halved.

Provided by Millereg

Categories     Breakfast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

6 ounces flaked crabmeat (, backfin recommended)
2 tablespoons shredded parmesan cheese
salt
freshly ground black pepper
6 eggs
2 tablespoons water
1 ounce butter
2 tablespoons heavy whipping cream

Steps:

  • Mix the flaked crabmeat with the cheese and season with salt and pepper.
  • Lightly beat the eggs in a bowl with the water and salt and pepper.
  • Melt the butter in a small skillet and when the froth subsides, pour in the eggs.
  • Place the crab and cheese on top of the eggs just when the eggs are beginning to set.
  • Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.
  • Do not fold, but slide on to a hot plate and serve immediately.

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 AND SWISS OMELET



Crab and Swiss Omelet image

A delicious omelet made with Dungeness crab, mushrooms, and Swiss cheese.

Provided by Esmee Williams

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 22m

Yield 2

Number Of Ingredients 6

2 tablespoons butter
½ cup sliced fresh mushrooms
4 eggs, separated
2 tablespoons milk
1 cup cooked crabmeat
1 cup shredded Swiss cheese

Steps:

  • Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat.
  • In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
  • Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.

Nutrition Facts : Calories 795.7 calories, Carbohydrate 9.7 g, Cholesterol 567.3 mg, Fat 56.6 g, Fiber 0.3 g, Protein 61.6 g, SaturatedFat 32.4 g, Sodium 718.3 mg, Sugar 3.4 g

CRAB MEAT OMELETTE FILLING



Crab Meat Omelette Filling image

Another favorite of ours from The Plantation Cookbook. Prepare your basic three egg omelette and use this delicious crabmeat filling. Fabulous!

Provided by Penny Stettinius

Categories     Breakfast

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons green onions, chopped
1 1/2 teaspoons parsley, chopped
1 1/2 teaspoons butter
1/2 cup lump crabmeat
salt and pepper
Tabasco sauce
1 teaspoon lemon juice

Steps:

  • Saute green onions and 1 tsp parsley in butter until soft, being careful not to let butter brown.
  • Add crabmeat, tossing lightly so as not to break up lumps.
  • Season to taste and add lemon juice.
  • Prepare basic omelette.
  • When eggs begin to set, add crabmeat mixture and turn down heat.
  • When omelette is set, fold two sides toward center, over filling.
  • Garnish with the remaining parsley.

Nutrition Facts : Calories 55.2, Fat 5.7, SaturatedFat 3.6, Cholesterol 15.1, Sodium 43, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 0.3

CRABMEAT OMELETTE



CRABMEAT OMELETTE image

Categories     Egg     Shellfish     Breakfast     Sauté

Yield 3 People

Number Of Ingredients 8

6 eggs - beaten
1/2 pound lump crabmeat - fresh
salt and pepper to taste
medium onion or 6 green onions - chopped fine
3 toes garlic - chopped fine
one stem of celery - chopped fine
1/2 small bell pepper - chopped fine
whole stick of butter (not margarine)

Steps:

  • Melt butter in a saucepan on medium high heat, saute onion, garlic, celery & bell pepper. When seasonings are transparent & tender, add crabmeat. Turn fire down to medium low/ low heat & stir mixture until well mixed & heated. Add the six well beaten eggs, seasoned to your liking with the salt & pepper or Tony Chachere's Creole Seasoning. Pour eggs into pan & cook on low fire until set, flip, allow to set again & serve with toast or biscuits.

CRAB & ASPARAGUS OMELETTE



Crab & asparagus omelette image

This speedy omelette with spinach, asparagus and crabmeat is packed with flavours and couldn't be easier. On the table in 15 minutes, it's the perfect meal for one

Provided by James Collins - Performance nutritionist

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 6

3 eggs
¼ red chilli , finely chopped
3 asparagus spears , finely chopped
1 tsp butter
50g white crabmeat
handful baby spinach

Steps:

  • Heat grill to the highest setting. Whisk the eggs in a bowl and season.
  • Melt the butter in a sauté pan over a medium heat. Add the eggs and cook for 2 mins, then spoon the crab and asparagus into the middle. Sprinkle over the chilli and nestle the spinach into the egg. Grill in the pan for 2-3 mins or until the spinach has wilted and the omelette has puffed up.

Nutrition Facts : Calories 365 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium

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.

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