How do you make a Seafood Omelette with shrimp & crab meat ?!
After the eggs were just flipped the filling was put inside then the pan slid in the oven for 3 to 4 minutes and then the hollandaise sauce was put over the filling. We folded the omelet over topped the omelet with avocado slices, a little hollandaise sauce and a couple of shrimp to finish it off and so the servers could tell which omelet it was.
Very good omelet!
Answers: The restaurant i worked i served awesome seafood omelets. They were 3 egg omelets with jack cheese, hollandaise sauce, crab meat, cooked shrimp, and a small amount of salmon.
After the eggs were just flipped the filling was put inside then the pan slid in the oven for 3 to 4 minutes and then the hollandaise sauce was put over the filling. We folded the omelet over topped the omelet with avocado slices, a little hollandaise sauce and a couple of shrimp to finish it off and so the servers could tell which omelet it was.
Very good omelet!
I am sure there are a various different ways of making a seafod omlette, but what has worked for me, is to make an omlette base (2-or 3 egg omlette) and as the eggs set, adding some cooked bay shrimp, and either lump crab meat, or imitation crad meat and adding to the omlette, and I prefer making an alfredo type cheese sauce (cream, parma, romano cheese) on top of the seafood, then fold. Of course adding your own seasoning, my preference would be a garlic cream/butter sauce. The only real trick is make sure all seafood is cooked prior to adding to eggs. Good luck..
Seafood Omelette
(4 servings) Printable Version
* 8 chopped green onions
* 2 cups sliced mushrooms
* 1 cup chopped imitation or real crab meat
* 1/2 cup fat free sour cream
* 8 eggs
* 1/2 cup water
* Salt and pepper to taste
* 1/2 cup shredded Swiss cheese
* 6 cooked medium size shrimp -- halved lenghtwise
Spray a non-stick skillet with cooking spray. Sauté onions and mushrooms over medium high heat until liquid has evaporated. Reduce to low; stir in crab meat and sour cream until heated through (sour cream should not boil); set aside.
Beat 2 eggs with 2 tbsp (30 mL) water; season with salt and pepper. Spray an 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in the egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards centre. When eggs are almost set on surface but still look moist, sprinkle 2 tbsp (30 mL) cheese over centre of omelette. Lower heat to medium-low and place 1/3 cup (75 mL) crab meat mixture over half of the omelette. Fold the omelette in half and slide onto a warm plate.
Repeat procedures to make 3 more omelettes. Garnish with shrimp halves.
I just happen to be a person that used to make omelet's for a living. Get an 8 inch omelet pan and put a small amount of oil in the pan heat it up some and add the shrimp and crab meat. Once the ingredients you want in the omelet are heated completely then you add your scrambled egg. Let it heat until you see the scrambled egg start to pull away from the edge of the pan. This is when you can start to shake the pan and "roll" the omelet. The raw egg will be pushed out and you just keep "rolling" it until all the raw egg is cooked! Have fun this technique works for anything you want in an omelet. Add cheese towards the end!
You will need an omelet pan. In a separate pan, saute the shrimp in whatever seasonings you desire, Cajun, garlic, whatever. The crab is probably already cooked. Heat with shrimp at last minute. Remove from heat.
Prepare separate omelet pan. Do not preheat. Use olive oil or melted butter. Whisk eggs, at least 3, thoroughly. I add water, about 2 tablespoons, to the eggs, this keeps them from getting weepy (wet) along with salt and pepper. Pour into nonstick omelet pan that has been sprayed with cooking oil or whatever fat you want. Just make sure pan has fat around edges. Pour eggs into pan. Not too hot. Eggs cook fast and because of the protein, cook too fast at high heat.
Push away from sides, letting the mixture in the middle move toward outside edges. Be a little patient. Eggs cook fast. When outer edges are cooked and the eggs start to solidify, push together, and form a solid base. You can add shrimp and crab to center. Fold over. Turn off heat. Eggs will continue to cook,so let stand for a moment. Slide onto plate.
I was going to answer this but the answers that you have were better than mine. I had to make a copy of this so I could try them myself.
Thumbs up to those who answered before me!!!
According to Julia Child...the perfect omelette has nothing inside it...it is topped...so in case your worrying about your seafood changing flavors due to cooking it in an omelette...just simply use it as a topping...the gentleman above with the hollandaise and seafood recipe sounded wonderful...just pour it on top of your omelette!!!!