Dungeness Crab Omlette Recipes

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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

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