Crab Bean Sprout Omelets Recipes

CRAB OMELET

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.

ASPARAGUS CRAB OMELETS

Steps:

• Place asparagus in a steamer basket.
• Place in a saucepan over 1-inch water; bring to a boil.
• Cover and steam for 4-6 minutes or until crisp-tender; set aside.
• In a bowl, whisk together eggs, salt and pepper.
• Stir in tomatoes.
• Melt 1 Tblsp.
• butter in a skillet over medium heat; add half of the egg mixture.
• As eggs set, lift edges, letting uncooked portion flow underneath.
• When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling.
• Cover and let stand 1-2 minutes or until cheese is melted.
• Repeat for second omelet.

CRAB & BEAN SPROUT OMELETS

Steps:

• Beat the eggs with a whisk until light and frothy, mix in the crab, bean sprouts, shallots and ginger.
• Lightly oil the base of a small fry pan, heat pan, add 1/6th of the omelet mixture.
• Cook until set on one side, turn and cook other side.
• Transfer to a serving plate - keep warm, cook remaining omelets.
• SAUCE.
• Blend cornflour with water in a small pan, add remaining ingredients. Stir over heat until sauce boils and thickens.
• Pour sauce over cooked omelets.