Cajun Spider Omelette

Posted by francis keyser Sunday, February 7, 2010
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook time: 20-25 min.
Difficulty: 2

Whenever we come back from visiting my family on the Gulf Coast, I am always inspired to cook meals with ingredients commonly used there. It also didn't hurt that soft-shell crabs were on sale for 30 bucks per dozen at the grocery store! You should expect to see me using them in 3 or 4 more recipes in the coming weeks. So I hope you like crab! I pan fried this crab in a mix of butter, essence and lemon. It tasted and smelled so good we were lucky it made it into our omelet before it made it into our belly's! I then used the season butter left over from cooking the crab to cook the rest of the omelet. This made all the flavors really come together into one dish. It was lip smacking good! So get to cooking!

Ingredients:
Crab
1 small soft-shell crab
2 1/4 tbsp unsalted sweet European butter
1/2 tsp lemon juice
1/4 tsp essence

Omelette
3 eggs
1/3-1/2 extra sharp white cheddar (shredded)
2 tbsp half and half
1 tbsp sour cream
1 small green onion (chopped)
1/2 tsp fresh chives (diced)
1/2 tsp fresh tarragon (diced)
1/8 tsp coriander
1/4 tsp essence
fresh crack pepper medley (to taste)
1/4 of a Mediterranean sweet lemon (optional for squeezing over omelet)

In a 10 inch skillet heat butter, lemon juice and essence over medium high heat. Once heated add crab and fry for 3-4 minutes, then flip crab and fry for another 3-4 minutes. Remove crab onto a dish and place aside.

While crab is cooking whisk together egg, half and half and sour cream until smooth. Then whisk in essence, coriander tarragon and chives.

Wipe out most of the butter with a paper towel but leave enough that skillet is still coated evenly. Turn heat down to medium low, pour in the egg mixture and let cook for 4 minutes. Now spread cheese over 1 half of the omelet and sit the cooked crab on top of the cheese and let cook for another 3-4 minutes or until cheese is fully melted. Fold omelet half without cheese over half with cheese using a spatula, turn off head and let sit 2-3 minutes.

Slide omelet onto plate, crack fresh pepper over it (squeeze sweet lemon over if using) and serve while still hot.

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