Tuesday, January 20, 2009

Seafood Omelet with Shrimp and Crab

A two egg omelet chocked full of sweet Gulf shrimp and lump crab.

Seafood Omelet with Shrimp and Crab

I love a good omelet of any kind really, but it's a real treat when I have a bit of seafood on hand for this. Whenever I make up a pot of boiled shrimp, I sneak a few away just so that I use them for one of these omelets, and though I've used crab from cans to pouches to make it, whenever I buy a container of lump crab, I make sure to set aside a pinch just for this egg omelet.

MMmmmm... so good and not at all hard. Here's how.

First, if you're using raw shrimp, put a pat of butter or spray a skillet with non-stick cooking spray and saute the shrimp just until pink and no longer translucent; remove and set them aside. Wipe out the pan so you don't discolor your omelet.

Beat together 2 eggs, or 1 whole egg and 1 egg white.  I don't use kosher salt or freshly cracked black pepper in my eggs - it's a texture thing for me - so I add regular table salt and a fine ground black pepper, plus a splash of cold water. The water does something that makes the eggs set better to me, so when I scramble eggs or make an omelet, I always add a splash of water. Melt another pat of butter into the skillet heated to medium high and pour in the eggs.

Push edges in all around the egg, lifting slightly to let the uncooked yolk run underneath. Reduce heat to medium to medium-low. You don't want the egg to brown on the outside.

Once the egg has pretty much set, add the cooked shrimp. You can chop them up if they're on the larger size.

Top with the crabmeat.

Top with a slice of provolone, other white cheese or your favorite cheese. I often use a slice of American, as pictured in the omelet at the top. 

Carefully flip one half of the egg over onto the other half and slowly slide the omelet from the pan onto a plate and serve immediately.

Recipe: Seafood Omelet with Shrimp and Crab

©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 5 min | Yield: One omelet

  • 2 ounces of raw shrimp, peeled and deveined
  • 1 tablespoon of butter, divided
  • 2 large eggs
  • Table salt and fine ground black pepper
  • 1 ounce of lump crabmeat
  • 1 slice or shredded equivalentcheese, your choice

Melt half the butter in a skillet over medium high heat. Saute the shrimp just until pink and no longer translucent; remove and set aside. Wipe out the skillet.

Beat together 2 eggs with a splash of cold water and salt and pepper. Add remaining butter to the skillet and add the eggs. Cook over medium high heat, lifting the edges to let the uncooked egg flow underneath. Once the egg begins to set, reduce heat to medium to medium-low to prevent egg from browning, and top one half of the egg with the cooked shrimp, crabmeat and cheese. Using a large spatula, carefully flip the other half of the egg over onto the stuffed half and carefully slide the omelet from the pan onto a plate. Serve immediately.

Cook's Note: Certainly substitute already boiled shrimp, including any you have leftover, cooked oysters or cooked crawfish. Add an extra egg if you like.

Denver/Western Omelet: Omit seafood. Saute 2 tablespoons each chopped onion and green bell pepper in the butter until tender. Remove from skillet and set aside with 1/4 cup chopped, baked ham. Prepare eggs as above, sprinkling the ham, onion, peppers and 1/4 cup shredded cheese over half of the egg. Fold and serve. Bacon may be substituted for the ham if desired.


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Posted by on January 20, 2009
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