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.
CRAB AND HAVARTI OMELET
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.
Provided by Vicki Butts (lazyme)
Categories Eggs
Time 35m
Number Of Ingredients 9
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Cover the omelet with the cheese and cook until it is melted, about 1 minute.
- 5. Add the crab, sauteed mushrooms, and most of the tomato and green onion (reserve a little for garnish).
- 6. 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.
SEAFOOD OMELETS WITH CREAMY CHEESE SAUCE
Thin, rich omelets are wrapped around a crab and shrimp filling. A luscious Cheddar cheese sauce is draped overtop.
Provided by Jennyw
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 55m
Yield 3
Number Of Ingredients 14
Steps:
- Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.
- Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.
- Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.
- To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.
Nutrition Facts : Calories 651.6 calories, Carbohydrate 4.8 g, Cholesterol 536.1 mg, Fat 50.7 g, Fiber 0.1 g, Protein 43.5 g, SaturatedFat 29 g, Sodium 852.2 mg, Sugar 0.9 g
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.
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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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- Transfer mixture to an ungreased 1-quart souffle dish or shallow baking dish. Bake about 25 minutes or until heated through.
- Sprinkle with the remaining 1/4 cup Havarti cheese and the green onions. Serve with bread and/or chips. Makes 12 servings.
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