Crab Omelet Recipe #19192
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.
by Mille® ™
25 min | 5 min prep
SERVES 2 -4
- 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
- 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.
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5 stars