Crab And Mushroom Omelet Recipes
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.
CRAB AND MUSHROOM OMELET
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
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 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 AND HAVARTI OMELET
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
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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