Seafood Omelet Sandwich Recipes

SEAFOOD SANDWICH

Steps:

• In a medium bowl, flake the crabmeat, and mix in mayonnaise, onion, lemon juice and Old Bay seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle.
• Spread butter on the inside of the hot dog buns, and toast under the broiler. Fill buns with the crab salad, and serve.

SEAFOOD OMELET SANDWICH

Steps:

• In a small saucepan, combine the flour, salt and pepper. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Reduce heat to low; keep warm and stir occasionally. In a double boiler over simmering water, constantly whisk the egg yolk, lemon juice and water until mixture begins to thicken and coats the back of a metal spoon. Reduce heat to low. Slowly drizzle in melted butter, whisking constantly. Whisk in milk mixture. Cover until sandwich is done- don't want the yummiest part cold! When you are done with the sauce heat a large skillet on medium heat. Chop shrimp, crab, and onion. Saute spinach, crab, onion, and shrimp until lightly browned and heated all the way through. While cooking beat until frothy in a medium bowl egg whites. Pour over top of shrimp mixture and cook until eggs are no longer runny about 3 minutes. Toast bread, add shrimp and egg mixture, top with sauce. Breakfast is served! Hint: Do not add too much shrimp and crab I did this the first time I created this recipe and it was too fishy.

HEARTY SHRIMP OMELET

Steps:

• In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.

SEAFOOD OMELETTE

Steps:

• Spray a non stick frypan with cooking spray.
• Sauté onions and mushrooms over medium high heat until liquid has evaporated.
• Reduce to low, stir in crab meat and sour cream until heated through (sour cream should not boil), set aside.
• Beat 2 eggs with 2 tablespoons water; season with salt and pepper.
• Spray an 8 inch non stick frypan with cooking spray.
• Heat frypan over medium high heat.
• Pour in the egg mixture.
• As mixture sets at the edges, with a spatula, gently push cooked portions towards centre.
• When eggs are almost set on surface but still look moist, sprinkle 2 tablespoons cheese over centre of omelette.
• Lower heat to medium low and place 1/3 cup crab meat mixture over half the omelette.
• Fold the omelette in half and slide onto a warm plate.
• Repeat procedures to make 3 more omelettes.
• Garnish with shrimp halves.

MONTE CRISTO OMELET SANDWICH

Steps:

• Add the eggs, 1 tablespoon water and 1/4 teaspoon salt to a small bowl and whisk to combine. Spread each cheese slice with 1/4 teaspoon of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners' sugar in a small fine-mesh sieve set over a plate.
• Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.
• Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.
• Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.
• Set the sandwich on a plate and dust with the confectioners' sugar.

SEAFOOD OMELETS WITH CREAMY CHEESE SAUCE

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.

AUSSIE OMELET

Steps:

• In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
• In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
• Heat the olive oil in a skillet over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.

DENVER OMELET SANDWICH

Steps:

• Combine eggs, meat, onion, peppers, mushrooms and salt and pepper in a bowl, mix well.
• Spread butter on one side of each slice of bread.
• Place 6 slices butter side down on a baking sheet.
• Layer with egg mixture.
• Top with slice of cheese.
• Top with remaining bread butter side up.
• Brown bread on both sides under broiler.
• Serve Immediately or freeze for later.

OMELETTE SANDWICH

Steps:

• Beat eggs with 1 tbs water and cumin.
• Coat bottom of non stick pan with 1 tbs oil.
• Pour in enough egg mixture to coat bottom of pan.
• Push cooked edges into center allowing uncooked egg to flow around pan, do this twice.
• Sprinkle with salt and pepper.
• When almost cooked through, fold in half.
• Repeat with remaining egg mixture.
• Split rolls in half and place omelette into each roll.
• Top with tomato salsa.