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 MEAT OR SHRIMP OMELETTE
I bought a package of frozen crabmeat and was looking for ways to use it up, since I was too lazy to make crabcakes. This is a very simple dish - I served it as a side for dinner, but I imagine it would be wonderful for breakfast/brunch too!
Provided by WaterMelon
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Lightly beat eggs with salt and pepper, set aside.
- Heat wok with 2 tsp oil and sesame oil.
- Add onion and fry until soft.
- Push to one side of the wok, add crabmeat or shrimps and stir-fry well.
- Stir in soy sauce, more salt and pepper if desired, then remove crabmeat mixture and set aside.
- Heat the remaining 2 tsp oil in the wok; add beaten eggs.
- Swirl pan around to spread the omelette evenly.
- When eggs have set, add the cooked crabmeat/shrimp mixture and sprinkle with spring onion and red chillies.
- 'Fold'in the four corners of the omelette to cover the filling.
- Cover pan with a lid for 1 minute, then turn out omelette onto a plate and serve immediately.
Nutrition Facts : Calories 317.1, Fat 22.4, SaturatedFat 3.8, Cholesterol 347, Sodium 945.4, Carbohydrate 4.9, Fiber 0.7, Sugar 2.3, Protein 23.2
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 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
SHRIMP & CRAB OMELET, TORTILLA DE CAMARON Y CANGREJO
This is a delicious omelet made with shrimp and lump crab meat. This omelet is big enough to feed a family of four. One day I had shrimp left over from a party the night before, and I had a one pound can of lump carb meat in the refrigerator. I decided to make a seafood omelet. The rest is history. My family loved this Omelet. It's fast and easy pair with a salad and dinner is on the table. Enjoy.
Provided by Juliann Esquivel @Juliann
Categories Eggs
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. After cleaning and cutting the shrimp set aside in a dish. Break 12 eggs in a large bowl and lightly beat with a fork add 1 tablespoon heavy cream and mix in well. Add salt, black pepper, and set eggs aside. In a large cast iron skillet add oil and heat when shimmering add the butter. Next add the diced onion and peppers saute until onion and peppers are limp.
- Next add the shrimp to the onions and continue to saute until the shrimp are pink about two minutes. Season with garlic powder and Old bay seasoning, Now add the one pound can of crab meat and stir lightly try not to break up the crab as much as possible. You may also add a little more salt and a few more tablespoons more of butter if you desire for added flavor. Lower the flame and pour you beaten eggs into the mixture of onions and seafood. Mix quickly and then let set. Make sure your flame is very low or your omelet will scorch or burn. Cover omelet and let cook for about 10 minutes on a low flame.
- After 10 minutes have passed. Remove you cast iron skillet to the hot oven, If your cover has a top that can burn remove the cover and put a ceramic plate or a cover that has no burnable top. Bake about 20 minutes. To check to see if your omelet is cooked through pull skillet out and with a toothpick insert into the middle of the omelet if it comes out very moist or egg slippery you know omelet is not throughly cooked through. Continue to cook until you omelet is set.
- When done cooking remove from oven, with a knife run all along the outer edge of the omelet making sure it is not sticking to the side of the skillet. With a pancake turner slowly try lifting omelet all around underneath to be sure it is not sticking to the bottom of the skillet. Do this carefully so you don't break your omelet. Finally with a large platter or dish cover skillet and flip it over so the omelet falls into the plate. Serve with garlic toast or bread and a crispy salad. I like to add a dollop of coktail sauce on top of the omelet wedge and a slice of lemon. Enjoy
- NOTE: You can cut omelet into small pieces add an olive on top of each piece and secure with a pretty toothpick. Put a bowl in the middle of the platter with cocktail sauce. Surrond with the omelet pieces all around the cocktail sauce. Serve as an appetizer when entertaining. I have served with little garlic toasts and have had wonderful compliments. A large omelet like this will serve 12 or more persons as an appetizer.
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
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