Crabmeat Hoezel Food

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

CRABMEAT HOEZEL

Crabmeat Hoezel image

This is from the cookbook-I'll Have What They're Having [Legendary Local Cuisine}It was created by John Hoesel,president of the Pittsburgh and a boyhood friend of his It was first served at the Duquesne Club and the chef, Abel Rene Bomberault and titled Crabmeat Hoesel

Provided by Laury

Categories Crab

Time 1m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup tarragon vinegar
1/4 cup cider vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
1 lb flaked crabmeat (lump crabmeat, is best)
1 teaspoon chopped chives
melba toast

Steps:

In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
Add olive oil.
Stir well.
Cover and refrigerate 24 hours before using.
Place the crab meat in a chilled serving dish.
Make a mound of the crab meat.
Stir the dressing well.
Ladle over the crab meat.
Sprinkle with chives.
Serve with melba toast.

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