Crab And Mushroom Omelet Recipes

CRAB OMELET

Crab Omelet image

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

Ingredients

2 tablespoons olive oil
1 small potato, peeled and diced
1 onion, chopped
2 cloves garlic, minced
¼ pound fresh crabmeat, drained and flaked
salt and pepper to taste
1 small tomato, diced
1 (1.5 ounce) box raisins
¼ cup peas
1 red bell pepper, chopped
3 eggs, beaten

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 OMELET

Crab Omelet image

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

Ingredients

6 ounces flaked crabmeat (, backfin recommended)
2 tablespoons shredded parmesan cheese
salt
freshly ground black pepper
6 eggs
2 tablespoons water
1 ounce butter
2 tablespoons heavy whipping cream

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

Crab and Swiss Omelet image

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

Ingredients

2 tablespoons butter
½ cup sliced fresh mushrooms
4 eggs, separated
2 tablespoons milk
1 cup cooked crabmeat
1 cup shredded Swiss cheese

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

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