Fall Omelet With Squash And Crab Meat Food

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.

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.

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.

FALL OMELET WITH SQUASH AND CRAB MEAT

Steps:

• Place spaghetti squash and pumpkin in a blender and process until well combined. Transfer to a mixing bowl.
• Add spinach and crab meat to squash mixture. Add parsley, mustard, cinnamon, onion powder, and garlic powder and mix thoroughly and evenly. Set aside.
• Heat a frying pan over medium-high heat. Spray generously with cooking spray. Add egg whites, making sure they spread to cover the entire pan. Cook until mostly set, about 2 minutes. Spoon squash mixture over 1/2 of the eggs. Add hot pepper sauce. Fold eggs over, covering the contents of the omelet. Cook to desired crispness, 2 to 3 minutes more. Transfer to a large plate and serve.

FALL OMELET WITH SQUASH AND CRAB MEAT

Steps:

• Place spaghetti squash and pumpkin in a blender and process until well combined. Transfer to a mixing bowl.
• Add spinach and crab meat to squash mixture. Add parsley, mustard, cinnamon, onion powder, and garlic powder and mix thoroughly and evenly. Set aside.
• Heat a frying pan over medium-high heat. Spray generously with cooking spray. Add egg whites, making sure they spread to cover the entire pan. Cook until mostly set, about 2 minutes. Spoon squash mixture over 1/2 of the eggs. Add hot pepper sauce. Fold eggs over, covering the contents of the omelet. Cook to desired crispness, 2 to 3 minutes more. Transfer to a large plate and serve.

SQUASH AND CRAB SOUP

Steps:

• In a dutch oven over medium heat melt butter and then add next 3 ingredients (carrot - garlic) and cook for 6-10 minutes or until vegetables are tender.
• Stir in pepper flakes and squash and cook for 10 minutes more.
• Stir in chicken broth and bring to a simmer.
• Stir in crab meat and cooked until heated through.
• In a small bowl whisk together flour and a little milk to make a paste and then add remaining milk. Add to soup and cook for another 10 minutes -- DO NOT BOIL.
• Garnish with chives.

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.