Crab Meat Or Shrimp Omelette Food

CRAB MEAT OR SHRIMP OMELETTE

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.

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.

CRAB OMELET

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.

SHRIMP OMELETTE

Steps:

• Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
• Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
• Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
• Garnish with diced tomatoes and shredded cheese.

CRAB AND SWISS OMELET

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.

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.

CHINESE SHRIMP OMELETTE

Steps:

• Prepare sauce by adding oyster sauce to chicken broth then whisk.
• Heat wok or skillet until extremely hot.
• Add 1 tablespoon of oil & stir fry shrimp, onion & green onion until just cooked then remove.
• Add 2 tablespoons oil to wok & when hot, add the beaten eggs.
• Return shrimp & onions to wok.
• Stir in the shrimp once so they become part of the omlette & then let them sit, continue to break holes in the egg between the shrimp to allow raw egg to contact the wok.
• Jiggle, poke & shimmy the omlette to prevent sticking until mostly cooked.
• Flip or turn omlette & finish cooking on other side for a few second then turn out onto warm plate & cover with foil.
• Return wok to heat.
• Add cornstarch to sauce & whisk then add to wok.
• Boil sauce until thick then pour over omlette.
• A "slight" burn on the egg tastes great with the sauce but not too much.

SHRIMP AND CRAB MEAT WITH RICE

Steps:

• In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
• Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
• Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
• Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
• Serve over rice.