Dungeness Crab Omlette Recipes

DUNGENESS CRAB OMLETTE

DUNGENESS CRAB OMLETTE image

THIS IS FOR OMLETTE LOVERS LIKE MY DAUGHTER

Provided by FANNIE MCCOY

Categories Eggs

Time 15m

Number Of Ingredients 6

Ingredients

1 lb dungeness crabmeat
1 Tbsp olive oil
4 eggs, beaten
2 Tbsp parmesan cheese, grated
1 Tbsp parsley, minced
2 Tbsp onion, finely chopped

Steps:

1. IN AN OMLETTE PAN , HEAT OLIVE OIL OVER MEDIUM HEAT. ADD ONIONS AND SAUTE. MIX CRABMEAT, EGGS AND CHEESE; ADD TO PAN WITH SAUTEED ONIONS. REDUCE HEAT SLIGHTLY.
2. AS THE OMLETTE COOKS' LIFT THE EDGES WITH A SPATULA, LETTING THE UNCOOKED PART RUN UNDERNEATH, WHEN THE TOP LOOKS CREAMY AND ALMOST SET INCREASE THE HEAT TO LET IT BROWN SLIGHTLY. TURN THE OMLETTE ONTO A WARMED PLATE AND FOLD IT IN HALF. GARNISH WITH PARSLEY.

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.

OVEN-ROASTED DUNGENESS CRAB

Oven-Roasted Dungeness Crab image

Categories Citrus Garlic Shellfish Roast Valentine's Day Orange Crab Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

1/4 cup (1/2 stick) butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dried crushed red pepper
2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
1/2 cup blood orange juice or regular orange juice
1 teaspoon finely grated blood orange peel or regular orange peel

Steps:

Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

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