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 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
BALTIMORE CRAB BOIL OMELET WITH CRISPY SMASHED POTATOES
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
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.
CHARLESTON OMELET BAR
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
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 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 MEAT OMELETTE FILLING
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
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
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