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Cheesy crab and mushroom omelette recipe

Cheesy crab and mushroom omelette recipe


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  • Recipes
  • Dish type
  • Breakfast
  • Brunch

A delicious way to serve crab and eggs. An omelette is made with beaten eggs, sauteed mushrooms, crab meat and grated cheese.

12 people made this

IngredientsServes: 2

  • 30g butter
  • 50g fresh mushrooms, sliced
  • 4 eggs, separated
  • 2 tablespoons milk
  • 135g cooked crab meat
  • 250g Gruyere or Emmental cheese, grated

MethodPrep:10min ›Cook:12min ›Ready in:22min

  1. Melt butter in a large non-stick frying pan over medium-high heat. Stir in mushrooms and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove frying pan from heat.
  2. 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.
  3. Return frying pan to medium-high heat. When butter sizzles, pour egg mixture into frying pan. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelette begins to set, about 3 minutes. Sprinkle with cheese. Using a large spatula, fold omelette over, forming a semicircle. Cover frying pan; cook until omelette puffs and is cooked through, about 3 minutes. Slide omelette onto large plate.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (15)

by Tanya

I found that the yolk separated from the whites during cooking, so that they started to cook at the bottom of the pan with the whites remaining raw at the top. Oh well, I turned often so it wasn't omelet looking, more like chunky scrambled eggs. But the flavor was delicious; substituted shrimp for the crab and added avocado.-30 Apr 2006

by VB007

Really nice and simple recipe, although I found I had to half the cheese and added more crab meat and mushrooms. I also added some barbecue seasoning and and all purpose seasoning as I felt it was missing something...I was right!!Would definitely make it again.-23 May 2008


Award Winning Crab Stuffed Mushrooms / Posted on december 4, 2018 by jim alexander • 2 comments.

Award Winning Crab Stuffed Mushrooms / Posted on december 4, 2018 by jim alexander • 2 comments.. The filling can be made with fresh, canned, or imitation crabmeat. Sherry wine 1 egg bread crumbs 1 lb. Grab the recipe from spend with. Looks simple and easy to make too! See more ideas about crab stuffed mushrooms, stuffed mushrooms, stuffed mushroom.

Lay the mushroom caps out on a rimmed baking tray, stem side up. Msrp is the manufacturer's suggested retail price, which may differ from actual selling prices in your area. This recipe is a longtime favorite at phillips seafood restaurants. Change them up with shrimp, cheese taste and add salt, as needed. Four mushrooms stuffed with our award winning petite crab cakes.

Spicy Crab Stuffed Mushrooms | Recipe | Spicy crab . from i.pinimg.com In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, soft bread. They are simple to make, but impressive enough to serve guests. They smaller the ingredients, the better they mix together and the easier it is to stuff them into the mushroom caps. Bake in the oven for 10 minutes, then remove from the oven. These quick and creamy crab stuffed mushrooms are filled with fresh crab, cream cheese, bread crumbs, garlic and parmesan making them the perfect appetizer. Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. We have the recipe that you have been looking for! Savory and cheesy, with a noticeable but not overpowering crab flavor.

These quick and creamy crab stuffed mushrooms are filled with fresh crab, cream cheese, bread crumbs, garlic and parmesan making them the perfect appetizer.

This crab stuffed mushroom recipe uses well seasoned cream cheese and lots or tender crab meat all topped with buttery breadcrumbs baked to a golden brown! When cleaning mushrooms, don't run them under water. This recipe won the reader's choice prize in our best blogger italian recipe contest! It can be served hot or at room temperature, and is sometimes served cold. Crab stuffed mushrooms are popular and delicious appetizers that are a hit at any party. Four mushrooms stuffed with our award winning petite crab cakes. The stuffing is rich and savory, with a nice crab taste without overpowering, and it's sprinkled with a rich parmesan cheese topping. With ingredients that are readily sourced, a recipe that is straightforward & easy to prepare and with a final product that accommodates a wide range of palates…. Everyone's favorite stuffed mushrooms from red lobster is easy to copy at home. Feb 11, 2021 · recipes developed by vered deleeuw and nutritionally reviewed by rachel benight ms, rd. The first step to making any stuffed mushroom is to choose the mushrooms. 2 tbsp lite cream cheese 50 cal. The key to this crab stuffed mushroom recipe is to chop all of the ingredients very finely.

Feb 11, 2021 · recipes developed by vered deleeuw and nutritionally reviewed by rachel benight ms, rd. Four mushrooms stuffed with our award winning petite crab cakes. Fill the mushrooms, mounding the stuffing in each cap. Looks simple and easy to make too! The filling can be made with fresh, canned, or imitation crabmeat.

Award Winning Crab Stuffed Mushrooms / Easiest Way Vanilla . from peaceloveandlowcarb.com Msrp is the manufacturer's suggested retail price, which may differ from actual selling prices in your area. This person deserves some sort of an award. Copycat red lobster's crab stuffed mushrooms recipe | cdkitchen.com. Fresh crab 1 rib of celery only. Savory and cheesy, with a noticeable but not overpowering crab flavor. Spoon 1 teaspoon of stuffing into each mushroom. It's really easy to make the stuffed mushroon. Just wipe them clean with a damp towel.

Your guests and family will love them.

I only used like 20g of spinach on these, but i ate the other 65 as a side. Recipe by diane in nebraska. Fresh mushrooms 1 bunch green onions 3 oz. Savory and cheesy, with a noticeable but not overpowering crab flavor. Many fillings can be used, and the dish is typically baked or broiled. They are easy to prepare and delicious for your holiday entertaining. Just wipe them clean with a damp towel. Whether you use fresh or frozen, flaked or lump crab meat, these are always a hit and can be made in no time. These quick and creamy crab stuffed mushrooms are filled with fresh crab, cream cheese, bread crumbs, garlic and parmesan making them the perfect appetizer. Posted on december 4, 2018 by jim alexander • 2 comments. This crab stuffed mushroom recipe uses well seasoned cream cheese and lots or tender crab meat all topped with buttery breadcrumbs baked to a golden brown! Spoon 1 teaspoon of stuffing into each mushroom. Heres another stuffed mushroom recipe but without crab meat.

I only used like 20g of spinach on these, but i ate the other 65 as a side. Red lobster crab stuffed mushroom's are a great appetizer! Spinach, 85 g 20 cal note: Just wipe them clean with a damp towel. Sherry wine 1 egg bread crumbs 1 lb.

Crab Stuffed Mushrooms | Hearth & Home Magazine from media.hearthandhome.com Spinach, 85 g 20 cal note: Your guests and family will love them. Heres another stuffed mushroom recipe but without crab meat. In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, soft bread. Msrp is the manufacturer's suggested retail price, which may differ from actual selling prices in your area. When you're not eating them plain, you can do the next best thing: It's really easy to make the stuffed mushroon. 253 calories for both mushrooms plus some spinach on the side (not pictured here).

Bumblebee canned crab 73 cal.

Stuffed mushrooms are a standard at many restaurants, so it needed to be added to our repertoire. Four mushrooms stuffed with our award winning petite crab cakes. This recipe won the reader's choice prize in our best blogger italian recipe contest! It's really easy to make the stuffed mushroon. Creamy crab and buttery crackers fill these mushrooms that are easy to make and fancy to eat! Heres another stuffed mushroom recipe but without crab meat. Your guests and family will love them. Just wipe them clean with a damp towel. They are like little sponges, and will absorb it Bumblebee canned crab 73 cal. Crab stuffed mushrooms are the perfect easy appetizer to serve at your next party. I will try to post them all in this thread. Looks simple and easy to make too!

Your guests and family will love them. These quick and creamy crab stuffed mushrooms are filled with fresh crab, cream cheese, bread crumbs, garlic and parmesan making them the perfect appetizer. Looks simple and easy to make too! Crab stuffed mushrooms are the perfect easy appetizer to serve at your next party. I only used like 20g of spinach on these, but i ate the other 65 as a side.

Source: anaffairfromtheheart.com

2 tbsp lite cream cheese 50 cal. If using canned, be sure to rinse it first. Many fillings can be used, and the dish is typically baked or broiled. We have the recipe that you have been looking for! It's really easy to make the stuffed mushroon.

The stuffing is rich and savory, with a nice crab taste without overpowering, and it's sprinkled with a rich parmesan cheese topping. The recipe is a yummly original created by sara mellas. Stuffed mushrooms are probably the number one dish made with mushrooms so theres a ton of recipes as you can imagine. We have recipes for every craving, from pizza to these stuffed mushrooms — full of sauce, mozzarella cheese, and mini pepperoni — are sure to satisfy. Savory and cheesy, with a noticeable but not overpowering crab flavor.

Cook mushrooms at 360º for 10 minutes. Fresh crab 1 rib of celery only. Sprinkle each filled mushroom cap with a little parmesan cheese. Grab the recipe from spend with. This recipe won the reader's choice prize in our best blogger italian recipe contest!

When you're not eating them plain, you can do the next best thing: See more ideas about crab stuffed mushrooms, stuffed mushrooms, stuffed mushroom. If preferred, you can swap in claw or backfin crab meat, both of which are more affordable, and good substitutes. This recipe won the reader's choice prize in our best blogger italian recipe contest! Just wipe them clean with a damp towel.

Squeeze the juice from the reserved lemon half over the. Spoon 1 teaspoon of stuffing into each mushroom. Crab stuffed mushrooms make a delicious appetizer that everyone will love and is still pretty simple to make. They are like little sponges, and will absorb it We also added:1 cup diced.

The stuffing is rich and savory, with a nice crab taste without overpowering, and it's sprinkled with a rich parmesan cheese topping. If preferred, you can swap in claw or backfin crab meat, both of which are more affordable, and good substitutes. They are like little sponges, and will absorb it Crab stuffed mushrooms are the perfect easy appetizer to serve at your next party. Looks simple and easy to make too!

The first step to making any stuffed mushroom is to choose the mushrooms. We also added:1 cup diced. Crab stuffed mushroomswe used baby portobello mushrooms.we used the stems from the mushrooms as part of our stuffing mixture. Looks simple and easy to make too! The filling is light and fresh thanks to hearts of palm, a tender vegetable with a mild flavor (similar to artichokes) that doesn't mask the rich.

Bake in the oven for 10 minutes, then remove from the oven. I will try to post them all in this thread. Whether you use fresh or frozen, flaked or lump crab meat, these are always a hit and can be made in no time. Bake until the mushrooms are tender, the filling is hot, and tops are golden brown, about 25 minutes. Red lobster crab stuffed mushroom's are a great appetizer!

They are simple to make, but impressive enough to serve guests.

Crab stuffed mushrooms make a delicious appetizer that everyone will love and is still pretty simple to make.

Source: chocolatechocolateandmore.com

To really stuff those mushrooms, use a paring knife to remove the stem and to carefully trim away the gills as well as part of the edge of the mushroom.

Crab stuffed mushrooms make a delicious appetizer that everyone will love and is still pretty simple to make.

These quick and creamy crab stuffed mushrooms are filled with fresh crab, cream cheese, bread crumbs, garlic and parmesan making them the perfect appetizer.

They are simple to make, but impressive enough to serve guests.

When you're not eating them plain, you can do the next best thing:

This tasty appetizer seasoned with thyme, oregano, and savory.

Crab stuffed mushrooms are popular and delicious appetizers that are a hit at any party.

This person deserves some sort of an award.

253 calories for both mushrooms plus some spinach on the side (not pictured here).

2 tbsp lite cream cheese 50 cal.

Looks simple and easy to make too!

Source: www.phillipsfoods.com

The first step to making any stuffed mushroom is to choose the mushrooms.

Remove stems, set aside caps and chop stems to add to filling.

With ingredients that are readily sourced, a recipe that is straightforward & easy to prepare and with a final product that accommodates a wide range of palates….

Source: img2.10bestmedia.com

When cleaning mushrooms, don't run them under water.

Stuffed mushrooms are a standard at many restaurants, so it needed to be added to our repertoire.

Choose good sized mushrooms, about 2 inches across.

Creamy crab and buttery crackers fill these mushrooms that are easy to make and fancy to eat!

Source: www.keyingredient.com

Wipe mushrooms with a damp paper towel to clean.

2 tbsp lite cream cheese 50 cal.

Source: i238.photobucket.com

Fresh mushrooms 1 bunch green onions 3 oz.


Ingredients of Cheese and Mushroom Omelette

  • 3 egg
  • 1/2 chopped onion
  • salt as required
  • 1 1/2 tablespoon virgin olive oil
  • 1 tablespoon coriander leaves
  • 2 tablespoon mozzarella
  • 6 medium thinly sliced button mushroom
  • 1 tablespoon butter
  • black pepper as required
  • 1/2 green chilli
  • 2 tablespoon cheddar cheese

How to make Cheese and Mushroom Omelette

Step 1 Chop the mushrooms and coriander leaves

To prepare this delicious breakfast recipe, start by washing the mushrooms and coriander leaves under running water. Then, take a chopping board and slice the mushrooms and chop the coriander leaves.

Step 2 Stir fry mushrooms

Next, heat the oil in a pan placed over a medium flame. Once hot enough, add 1/2 tablespoon of butter along with mushrooms into the pan, season with salt and pepper and saute. After about 3 minutes, remove from the heat and keep it aside.

Step 3 Beat the eggs

Now, take a bowl, break the eggs and beat them.

Step 4 Add onions and green chilli

Then, add the onions, green chilli, salt and pepper. Mix well.

Step 5 Heat butter in a pan

Now, place a pan over medium flame and add the remaining butter. While the butter melts, swirl the pan so as to evenly spread it all over the surface.

Step 6 Add the egg mixture

Then, pour in the egg mixture and tilt the pan so that it spreads evenly.

Step 7 Add mushrooms and cheese

When the egg appears to have almost set, put mushrooms along with mozzarella and cheddar cheese into the pan.

Step 8 Fold the omelette

Now, pour the oil on the edges and once the eggs begin to leave the surface, fold the omelette onto half.

Step 9 Garnish and serve

Once done, your Cheese and Mushroom Omelette​ is ready. Garnish with coriander leaves and serve hot!


CRAB AND CREAM CHEESE OMELET

I had my first Crab and Cream Cheese Omelet years ago at a local restaurant called Louie M’s Burger Lust. It was a casual/old school breakfast and lunch diner. I was a little skeptical at first. I was just here for only a few months, going through my crazy 20’s, working on my Master’s Degree while working at a local Chinese restaurant and never heard of such as thing. After a night out, let me tell you, Sunday Crab and Cream Cheese Omelet was a great hang over fix. ha ha.

Back to the omelet, after my first bite, boy or boy…I was in heaven. The mixture of crab and cream cheese in the center of fluffy omelet was so creamy, melted in my mouth and so delicious. It reminds me of the filling of Crab Rangoon. Speaking of Crab Rangoon, if you don’t know by now, it’s not really Chinese food. It was developed here in USA. Sorry, if I disappointed you, Asian cuisine doesn’t really use cheese or cream cheese. However, it doesn’t mean we can’t love them. Whoever invented it was a genius!

I learned how to cook here in USA and this is one of my first recipes that I used to make often. From zero to negative knowledge of cooking, I’m proud to say that I came up with this recipe inspired by Louie M’s Burger Lust’s. After a few tries, I got it down and it never fails to impress. I made it again this morning and my husband made that small unintentional “mmmmm…” noise when he ate it. That’s when I know he loves the food. I think I’ve done enough talking, let me show you how I made it.

Melt 1 tablespoon of butter in a small non-stick pan, medium heat.

Cook chopped green onions and minced garlic. Stir often, don’t let the garlic burn. It will take only a few minutes. Let the mixture cool down.

In a small bowl, mix together 4 oz. of cream cheese, chopped imitation crab and the mixture of cooked green onions and garlic.

Crack 2 eggs in a small bowl, add a splash of milk, a pinch of salt and pepper.

Beat the eggs until everything is combined.

In the same non-stick pan, melt about 1 tablespoon of butter, use low heat.

Add eggs and let them cook for a few minutes until almost set and the top has only a small amount of runny eggs left.

Flip it gently with a spatula.

Add the crab and cream cheese mixture and spread it in the middle.

Fold the omelet in half and press it down gently.

Sprinkle with some fresh grated sharp cheddar cheese.

Cover with a lid until the cheese is melted.

Transfer to a plate and garnish with some chopped green onion before serving (optional).

You can put the plate in low-temp oven until you finish making the next one. To make the next omelet, beat 2 more eggs, a splash of milk, a pinch of salt and pepper in a small bowl and repeat the steps. The reason why I don’t beat all the eggs at the same time is because then I have to figure out how to divide them equally for each omelet.

I really hope you give this yummy Crab and Cream Cheese Omelet a try. The recipe card is below.


Recipe Step-by-Step Instructions

1. Make the stuffing. In a medium sized bowl, combine the crab meat, breadcrumbs, mozzarella, dijon, parmesan, parsley, hot sauce, lemon juice, salt and pepper. Be sure that it is combined thoroughly so all the flavors are evenly distributed.

2. Make the bread crumb topping. In a small bowl, combine breadcrumbs, parmesan and olive oil and set aside.

3. Prep the mushrooms. Using a damp paper towel gently clean the mushrooms of any dirt or debris – do not wash! Remove the stems and clean the shell that will hold the crab stuffing.

4. Stuff the mushrooms. Using a tablespoon or small spoon, stuff the mushrooms with crab filling. Add an additional mound on top and press firmly.

5. Bake the mushrooms. Top mushrooms with the breadcrumb mixture and bake in a 375ºF oven for 30 to 40 minutes. Mushrooms will have softened and the breadcrumb topping will be golden brown.


Crab and Mushroom Casserole

1/4 cup butter or margarine
1/4 cup minced onion
1/4 cup minced celery
1/4 cup minced green bell pepper
1 pound mushrooms, sliced
1/4 cup flour
2 cups chicken stock
1 pound crab meat
2 egg yolks, slightly beaten
3/4 teaspoon salt
1 dash ground ginger
1/4 cup grated Cheddar cheese


How long do you cook stuffed mushroom caps?

Stuffed mushrooms don’t take very long to cook about 15 minutes. Essentially, you just need to warm everything through to melt the cream cheese and toast up the panko bread crumbs.

Cheesy Crab Bites (a low carb appetizer!) or these deep fried tuna bites. They’re completely delicious!

This Hot Crab Dip with Cream Cheese, from The Anthony Kitchen, also looks fantastic.

For even more cocktail party appetizer ideas, here are more recipes of mine, and from my blogging friends.


Crab Stuffed Mushrooms

Whether it’s a fancy dinner party or casual tailgate, these Crab Stuffed Mushrooms will wow your guests. A creamy, cheesy filling, chock full of delicate crab, transforms the humble mushroom cap into something truly magical! Pin it to your APPETIZER BOARD to save for later! Be Sure To Follow Gonna Want Seconds on Pinterest for

Whether it’s a fancy dinner party or casual tailgate, these Crab Stuffed Mushrooms will wow your guests. A creamy, cheesy filling, chock full of delicate crab, transforms the humble mushroom cap into something truly magical!

Pin it to your APPETIZER BOARD to save for later!

Be Sure To Follow Gonna Want Seconds on Pinterest for more great recipes!

At my house, every party leads into the kitchen, and there’s a freedom (and lack of shame) in grazing along the counter with one hand chip-digging into a bubbling dish of Hissy Fit Dip while the other clutches a refreshing cocktail.

On special occasions, though, I like a more formal set-up, with cloth napkins and even [gasp] utensils. It’s fun sometimes to fuss over little hors d’oeuvres that make my guests “ooh and ahh!”

As the saying goes, there’s a time for everything – a time to reap and a time to sow . . . a time to laugh and a time to cry . . . a time for yummy, messy party dips and a time for dainty appetizers that require a piece of dinnerware.

When that time comes, I make Crab Stuffed Mushrooms.

The key to crafting the perfect stuffed mushroom is texture, a combination of meaty, earthy creminis cradling a rich, creamy filling full of sweet, tender crab, with just a few subtle seasonings that accentuate all the natural flavors of these ingredients.

Crab meat is generally a splurge purchase for me, so I like to make sure it’s the highlight of this dish. Yes, if you look at all the recipes for stuffed mushrooms crab is actually not always the star! Mushrooms are sometimes stuffed with sausage, bacon, spinach, or even just a combination of cheeses, but crab is such a decadent ingredient that I usually make stuffed mushrooms with crab to impress my party guests.

Crab stuffing (and even crab cakes) vary a lot in their crab-to-breading-to-creamy ratio, and you’ll find lots of possibilities at your favorite restaurant chains.

The crab stuffed mushrooms Outback sells uses a lovely (but time-consuming) béchamel base and equal amounts of bread crumbs and crab. The Red Lobster crab stuffed mushrooms use crushed oyster crackers and cheddar cheese. There are no Olive Garden crab stuffed mushrooms, but they do make a version with chopped clams, bread crumbs, and Italian cheeses.

These are a wonderful starter, but the clams definitely have a distinctive texture that makes them very different from the crab-stuffed versions.

Bread or cracker crumbs in the filling add a density that takes the focus off the crab, I think, so my version is a nice, cheesy base without any bready filler getting in the way. The only breadcrumbs you’ll see in my recipe are sprinkled on for a crispy finish (and they’re panko which skips the crusts during the crumb-making process for an extra crunchy topping).

Cream cheese or mayonnaise? I like to make my crab stuffed mushrooms with cream cheese because it, well, makes it more cheesy! When I cook with mayonnaise, like the crabmeat stuffed mushrooms Emeril makes, the filling sets up with a slightly eggy consistency that works in artichoke dip and others dips that need to hold up to a cracker but that ultimately makes the filling seem less rich and creamy.

The texture is also one of the reasons I choose mozzarella, the pizza staple, instead of other cheeses like Swiss, cheddar, or parmesan. Its unique melty quality enhances the crabby goodness, and it’s a nice, mild cheese that won’t compete with the subtle crab flavor.

As far as the crab goes, I always recommend using a fresh variety from the fish market. That’s not always feasible depending on the price and/or availability, though, so you can definitely substitute canned in this recipe.

The cheesy filling is nice and rich, plus the crab will break up a bit during the mixing process (unlike in crab cakes where you want big chunks of crab), so it’s a perfectly acceptable substitute here. You’ll still need to pick through it for any leftover shell, though – we don’t want that kind of texture!

A little garlic and finely chopped green onions are the perfect aromatics for this filling.

I also love the flavor of celery but don’t like the crunch in this recipe, so I use Old Bay seasoning (bonus points for avoiding the celery chopping!). Old Bay is a classic addition to New England crab boils that adds several different heat-bringing peppers and sweet paprika, along with salt and celery, so it works great in this crab-based filling.

Although there are hundreds of varieties of edible mushrooms, there aren’t a whole lot of grocery store options for making crab stuffed mushrooms caps. Button mushrooms are the classic, but I like to use cremini, button’s slightly older, firmer, and more flavorful sibling.

You’ll want to choose mushrooms that are about two inches in diameter (or, as I like to call it, two bites) so you’ll have plenty of room for the filling.

If you want to switch out of appetizer mode into full entrée, you can also make crab stuffed portobello mushrooms using the same filling. I’ll take these over a steak any day!

My Crab Stuffed Mushrooms with cream cheese are an elegant appetizer that looks like you’ve spent lots of time on them (I won’t tell if you won’t), and they’re a beautiful addition to that fancy serving plate. Honestly, though, they’ll be a hit at your next party whether you’re serving sparkling wine in glass flutes or kegged beer in disposable cups.

Recipe Notes:

Mushroom prep – To wash or not to wash? The general consensus for prepping button mushrooms that are destined for cooking is that you do want to wash them . Yes, they’ll absorb a teeny bit of water thanks to their spongy texture, but it’s an insignificant amount that will easily evaporate during the cooking process. A salad spinner works great for this job. You should also avoid the knife when removing the stems. Just pinch them between your fingers and rock them back and forth to remove them before stuffing. Don’t throw the stems away! You can toss them into veggie stock or chop them up for an omelet the next day.

Lighten up – If you skip the breadcrumb topping, you’ll make these crab stuffed mushrooms low carb. To replace the crunch, try sprinkling the top with crumbled, crispy bacon or chopped toasted walnuts. If you like the idea of the entrée version of this dish, you can also try one of the healthy crabs stuffed portobello mushroom recipes, basically ditching the cheese altogether and using a teeny bit of milk and breadcrumbs to bind the crab enough for stuffing.

Bring the heat – I know lots of us to have a “spicy” tooth, and you can certainly play around with the filling in this recipe. Replace the Old Bay seasoning with Cajun seasoning, use Pepper Jack instead of the mozzarella, add a teaspoon of hot sauce or a half cup of chopped pickled jalapenos.


Don't wok away from a tasty meal! Create this wok-tossed crab and mushroom omelette for a dinner bursting with flavour and goodness.

1 teaspoon palm sugar

1 teaspoon fish sauce

¾ cup (180ml) peanut or vegetable oil

100g button mushrooms sliced

3 cloves garlic, finely chopped

2 teaspoons grated ginger

3 green onions (shallots), thinly sliced

100g crab meat, lobster or green prawns, roughly chopped

Coriander leaves, to serve

Red chilli, to serve (optional)

Dissolve the palm sugar in the fish sauce in a medium bowl.

Heat two tablespoons (40ml) oil in the wok on medium. Cook the mushrooms until tender, then add garlic, ginger, green onions and crab, lobster or prawn. Cook only for a minute or two until fragrant, not cooked all the way through. Remove and reserve. Wipe out wok.

Whisk eggs into palm sugar/fish sauce mixture.

Heat remaining oil in the wok until smoking (essential for the egg to puff up). Add the egg mixture and it will puff up and crisp. Swirl around a little before the mixture all sets. Cook omelette for 2 - 3 minutes, then place the crab mixture in the middle. Top with bean shoots and sprouts. Cook for a further minute, then remove from the heat.

Holding the omelette in place, tilt the wok to pour off excess oil.

Fold one side of the omelette over the other side. Put it back on the heat and cook for 1 minute. Set the omelette aside to rest in a warm place for a further 2 minutes.

To serve, carefully remove the omelette and place on a large plate. Drizzle with kecap manis, sprinkle with coriander leaves and chilli (if desired). Divide into 4 portions at the table.


The ingredients you'll need

You'll only need a few wholesome ingredients to make this tasty mushroom casserole (the exact measurements are included in the recipe card below):

Olive oil: A delicious oil. But if you're unsure about cooking with it, you can use avocado oil instead.

Baby Bella mushrooms: You can also use white mushrooms if that's all you can find.

Salt and pepper: I use kosher salt in most of my recipes. If using fine salt, you will need to reduce the amount you use.

Aromatics: Onions and garlic. I'm lazy, so I use the food processor to chop onions, and I use minced garlic from a jar.

Spices: Dried thyme and parsley. Make sure they are fresh! A stale spice can easily ruin a dish.

Shredded Gruyere cheese. Gruyere tastes best, but I've made this casserole with shredded sharp cheddar and it was good too.


Fresh crab omelette recipe

A posh omelette, filled with crab meat, chives and dill. Serve with a crisp green salad.

Ingredients

  • 1 small knob butter
  • 3 large eggs
  • 1 pinch salt and pepper
  • 2 tbsp chives, finely chopped
  • 2 tbsp dill, finely chopped
  • 2 tbsp brown crab meat (prawns work too)
  • 4 tbsp white crab meat (prawns work too)
  • 1 bag green salad to serve (optional)
  • 1 small knob butter
  • 3 large eggs
  • 1 pinch salt and pepper
  • 2 tbsp chives, finely chopped
  • 2 tbsp dill, finely chopped
  • 2 tbsp brown crab meat (prawns work too)
  • 4 tbsp white crab meat (prawns work too)
  • 1 bag green salad to serve (optional)
  • 1 small knob butter
  • 3 large eggs
  • 1 pinch salt and pepper
  • 2 tbsp chives, finely chopped
  • 2 tbsp dill, finely chopped
  • 2 tbsp brown crab meat (prawns work too)
  • 4 tbsp white crab meat (prawns work too)
  • 1 bag green salad to serve (optional)

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 5 mins
  • Serves: 1

Step-by-step

  1. Whisk the eggs, seasoning, herbs and brown crab meat in a small bowl, then melt a small amount of butter in a large, flat, non-stick pan.
  2. Place over a medium-hot heat and when the pan is hot pour in the egg mixture and swill around the pan using a spatula to lightly scramble the eggs, so that the cooked egg comes to the top. Swirl again so you have a large, even, circle shape, filling the gaps in the pan with the uncooked egg. Loosen the edges of the omelette with the spatula.
  3. Scatter the fresh white crab meat over the egg and when the egg is almost cooked and the underside is very lightly golden, fold the omelette in the pan then slip onto a warm plate and scatter with any remaining herbs. Serve with a fresh green salad.

For more delicious main meal recipes visit eggrecipes.co.uk/mainmealsinminutes

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