CRAB OMELET
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
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 AND SWISS OMELET
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
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 OMELET
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
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.
ASIAN CRAB OMELET ( OMELETTE)
We are lucky enough to catch lots of our own crabs, so I'm always on the lookout for interesting recipes to use this yummy ingredient! This recipe from TASTE can be served for breakfast, lunch or dinner.
Provided by JustJanS
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
- Lightly beat the eggs with the soy and fish sauce to combine.
- Brush a large non-stick frypan with a little oil and place over medium heat. Cook omelette until just set.
- Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.
Nutrition Facts : Calories 146.1, Fat 7.3, SaturatedFat 2.4, Cholesterol 279, Sodium 1177.9, Carbohydrate 8.7, Fiber 1.6, Sugar 2.7, Protein 11.8
CRAB OMELETTE RECIPE - WEEKEND EGGS
This crab omelette recipe makes for a great weekend eggs dish, perfect if you're just back from an early morning visit to the fish markets. It's decadent, a little sweet, a little hot, and very, very moreish.
Provided by Terence Carter
Categories Breakfast
Time 20m
Number Of Ingredients 13
Steps:
- Deseed the chilli and finely chop half the chilli and add to a hot pan with a little oil and the white ends of the spring onions and the ginger.
- Cook until the spring onions and the ginger are translucent and add to the crab meat in a small bowl and stir.
- Lightly beat the eggs until yolks are broken and mix in the soy and fish sauce.
- Prepare your garnish. Thinly slice the remaining chilli into strips. Pick a small handful of coriander leaves. Wash and drain the snow pea sprouts.
- Over medium-high heat add the rest of the oil and the butter to an omelette pan. When it's hot add the egg mixture and leave it for 15 seconds to start to set a little. With a silicon spatula, begin pushing the cooked egg towards the centre of the pan and additionally swirl the pan to get the unset eggs to cook. Run the spatula around the rim of the pan to stop it from sticking.
- When the omelette is becoming firm and there is only a little liquid on the surface of the omelette add the crab mixture to the centre of the omelette. Using the spatula, fold one side of the omelette to just over centre of the pan, followed by the other side. This will be the bottom of the omelette.
- Take the pan off the heat and turn the omelette over onto a plate.
- If you're going to present this to guests and want a fancy presentation, slice the omelette in half and arrange as in the photo (above).
- Drizzle with the oyster sauce and Sriracha, followed by the snow pea sprouts, the chilli strips and the coriander.
Nutrition Facts : ServingSize 1 g, Calories 575 kcal, Carbohydrate 18 g, Protein 31.3 g, Fat 42.7 g, SaturatedFat 9.7 g, Cholesterol 583 mg, Sodium 2096 mg, Fiber 3.6 g, Sugar 10.1 g, UnsaturatedFat 33 g
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- Crack the eggs into a small bowl. Add the chives, parsley, salt, and pepper to the eggs, then whisk with a fork until frothy.
- Heat a 10" non-stick skillet over medium heat. Add the butter, and swirl until it melts then foams. Once the foam subsides, pour the whisked eggs into the pan. Swirl the pan to cover the bottom with an even layer of eggs.
- Saute the eggs over medium heat until the edges are firm and the center is just barely cooked through, 3-4 minutes. Deflate any large bubbles with the tines of a fork.
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- Bring a separate pot of water to a boil, and add seafood seasoning to taste. Cook the crab legs for 10 minutes until the meat is tender.
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- Put all the Tenshinhan Sauce ingredients (whichever sauce you pick) in a small saucepan, mix well and bring it to a boil.
- The sauce initially looks whitish but as the sauce is heated up and thickens, it becomes clear dark brown. Turn the heat off and leave until required.
- If the rice is not hot, warm it up in microwave. Put the rice in the centre of a serving bowl (shallow bowl or deep plate would be the best), making a flat dome-shape.
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- Meanwhile, whisk 2 eggs and 1 tablespoon milk together in a small bowl. When the butter has turned frothy, pour the egg mixture into the skillet and then slowly turn the skillet so the egg coats the bottom and about 1/8″ up the sides. Cover the top, and let cook for 1-2 minutes, or until the egg looks almost set – but still a little glossy.
- Sprinkle half the parsley, salt and pepper onto the egg, then add half the cheese, crab meat and spinach to one side of the round.
CRAB OMELET IN A SHELL RECIPE BY RENE - COOKEATSHARE
From cookeatshare.com
- Break off the legs from the crabs. Using a wooden mallet or rolling pin, break the shell of the legs to expose the crab meat. Pick out the meat and place in a bowl. Using your hands, break the main shell of the crabs and pick out the meat . Place into the bowl along with the rest of the crab meat.
- Heat 1 tbsp Olive oil in a pan over medium heat. Fry the potatoes until slightly browned. Remove from heat and set aside.
DEVILED CRAB OMELETS RECIPE - CHARMAINE SOLOMON | FOOD & WINE
From foodandwine.com
- In a small skillet, melt 1 tablespoon of the butter over moderate heat. Add the scallions and chiles and cook until softened, about 5 minutes. Add the lemon juice and zest and season with salt and pepper. Transfer to a small bowl and gently mix in the crabmeat.
- Crack the eggs into a medium bowl and lightly beat them. Whisk in the dill and season with salt and pepper.
- In two 8-inch nonstick skillets or omelet pans, melt the remaining 2 tablespoons of butter over moderate heat. Pour half of the egg mixture into each skillet. Cook, tilting the pans and drawing in the edges of the omelets with a spatula as they set to allow the uncooked eggs to seep underneath, about 5 minutes. Spoon the crab over half of each omelet. Fold the omelets over, then slide them onto plates. Cut each omelet in half, sprinkle with cilantro and serve.
THAI CRAB OMELETTE | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
- To Prep Bring a pot of water up to a boil and blanche the beansprouts for about 30 secs before draining and setting aside. In a large mixing bowl, add the eggs and the oyster sauce. Mix until the eggs are well combined and then add in the crab meat and spring onions.
- To Cook In a large pan or wok over a high heat, add in the oil. When the oil is hot, add in the egg mixture. This will cause the oil to bubble rapidly so take care when handling. When the egg begins to set, squeeze half of the lime lightly around the omelette. To finish, flip over the omelette to sear the other side and then remove from the heat.
- To Serve Transfer the omelette on to a plate and top with the blanched beansprouts, chilli and coriander. Garnish with the remaining lime and drizzle with Sriracha! Enjoy!
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From champagne-tastes.com
- Whisk eggs together with Old Bay and cayenne. Set aside.Stir together all garlic yogurt sauce ingredients and set aside.Preheat an omelette pan to just under medium heat. Add butter, and let it melt. (Do not let the butter brown.)Pour eggs into pan, swirl eggs around pan to spread out the mixture.
- Sprinkle salt and the green onion evenly across the eggs. Add the crumbled cheese and crab to the mixture.DON'T TOUCH your omelette for about 2-3 minutes.
- Once the edges of the eggs start pulling away from the pan and appear crisp, use a plastic spatula to fold (or roll) the omelette together.Remove from heat immediately, even though the inside will still appear runny, because the inside will continue cooking from the heat of the surrounding egg.
BLUE SWIMMER CRAB OMELETTE - GOURMET TRAVELLER
From gourmettraveller.com.au
- Whisk eggs, egg yolk and crème fraîche to combine, add crab meat and season to taste with sea salt and freshly ground white pepper.
- Heat a 24cm omelette pan or frying pan over medium heat, add 20gm butter and melt without colouring. Pour in egg mixture and cook for 20 seconds or until just starting to set, then shake pan to coat base with egg mixture evenly. Using a spatula or fork, draw the cooked egg away from edges of pan allowing raw mixture to flow underneath and cook. Repeat for about 1 minute or until omelette is cooked, then turn out onto a plate and fold.
- Heat a separate small frying pan over medium heat, add remaining butter and cook, swirling pan, until foam subsides and butter is golden brown in colour. Remove pan from heat and add lemon juice and parsley. Drizzle butter mixture over omelette and serve immediately.
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