CRAB MEAT OMELETTE RECIPE RECIPES

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YUMMY VEGGIE OMELET RECIPE | ALLRECIPES



Yummy Veggie Omelet Recipe | Allrecipes image

I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.

Provided by jen

Categories     Omelets

Yield 2 servings

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 green bell pepper, chopped
4 eggs
2 tablespoons milk
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese

Steps:

  • Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
  • While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
  • Shred the cheese into a small bowl and set it aside.
  • Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
  • Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
  • Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Nutrition Facts : Calories 386.4 calories, CarbohydrateContent 9.1 g, CholesterolContent 429.8 mg, FatContent 29.8 g, FiberContent 1.6 g, ProteinContent 21.7 g, SaturatedFatContent 15.7 g, SodiumContent 1157.8 mg, SugarContent 4.8 g

CRAB BISQUE | WILLIAMS SONOMA



Crab Bisque | Williams Sonoma image

The best-tasting crabmeat comes from crabs you cook yourself. If you have access to live crabs, use them to make this bisque. Two 2-lb. Dungeness crabs or eight to ten hard-shelled blue crabs will yield about 1 lb. of crabmeat. You can also buy cooked crabs and extract the meat. Fresh lump crabmeat is the next-best option, especially if you are short on time; look for it at fish markets. Otherwise, use frozen or canned crabmeat, drained and quickly rinsed.

Provided by WILLIAMS-SONOMA.COM

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 9

1 Tbs. unsalted butter
1 Tbs. canola or grapeseed oil
3 large shallots, minced
5 cups fish or chicken stock
2 cups heavy cream
Kosher salt and freshly ground white pepper,<br>&nbsp; to taste
3&#8260;4 to 1 lb. fresh or thawed frozen lump<br>&nbsp; crabmeat, picked over for shell fragments<br>&nbsp; (3 to 4 cups)
1&#8260;2 cup dry sherry, dry Marsala or Madeira
Minced fresh tarragon or flat-leaf parsley<br>&nbsp for garnish

Steps:

  • In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and saut&#233; until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer.
  • Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 2 to 3 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately.

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