Omelette – Crab/Shrimp Filled

Posted byNoriePosted inRecipe, SeafoodTags:, ,

Here is another crab or seafood dish that you can have for dinner as well as for breakfast. It is similar to Tortang Alimasag but made like omelettes.

This recipe makes two omelettes.

Filling:

  • ¼ cup lump crab meat
  • 1/8 cup raw shrimp, cut up in smaller pieces (or a few small shrimps) (optional)
  • 2 cloves garlic minced
  • 2 TBSP chopped onion
  • 1 small Roma tomato, diced
  • 2 TBSP diced bell pepper
  • 2 TBSP diced celery
  • Salt and pepper
  • 1 tsp. butter or oil

Omelette:

  • 4 eggs
  • Salt and pepper
  • 2 tsps. Butter

Heat 1 tsp. oil or butter in a small skillet.  Saute garlic and onion until onion is soft and translucent.  Add the celery and bell pepper.  Saute for a few seconds then add the tomatoes.  Saute for a minute, pressing the tomatoes and cook until the vegetables are crisp tender.  Drop in the shrimp and cook until they turn pink.  Drop in the crab meat and stir for a few seconds to heat through.  Add a dash of salt and a dash of pepper to your taste.  Remove from the pan and set aside.

Break 2 eggs in a bowl and add a spoon of water.  Add 1/8 tsp. salt and a dash of black pepper.  Whisk with a fork or a whisk until well blended.  Let stand for a minute while you heat the skillet.

Heat a non-stick 8” skillet before adding the oil or butter.  Pre-heating the pan is to assure that the eggs won’t stick to the pan.  Add a spoon of butter in the skillet then immediately lower or pause the heat.  Add the beaten eggs when the butter melts.  Make sure the heat is on low (about 200°F) while you let the egg set.  When the egg mixture is set and it slides from the sides of the skillet, add half of the crab mixture at one end to the midpoint where it will be folded. 

Flip the empty half of the omelette over the crab mixture then remove it from the pan. 

Repeat the procedure for the other half of the crab mixture using the other 2 eggs. 

Garnish the omelettes as you like.

Note:  The measurements given are not exact.  You can use more or less.

To make it like a Cajun crab omelette, use Cajun seasonings in lieu of salt and pepper.