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| Down Time Sportfishing Charters | profile | all galleries >> Chesapeake Seafood - Chesapeake Bay Recipes >> Chesapeake Bay Seafood Recipes | tree view | thumbnails | slideshow |
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I usually make them for the moms at church on mothers
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1) A couple or 3 or 4 eggs (
depending on the size of the skillet & the appetite ) (
everything is pretty much by taste & eyeball.... a
pinch of this & a dash of that )
2) a dash of milk
3) cheeses ( depends on what you have
on hand - but always shredded mild to med cheddar. I get
the huge bags from Cosco & divide them into zip locks &
freeze the extra. Fresh shredded would be great.) ( Cosco
also has a 'lunch meat' ham that I think is great & chopped
up enhances omelets & would probably go good in this also )
4) fake crab ( imitation crab meat )
5) minced garlic, butter & olive oil,
old bay & or JO
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1) Chop the 'crab'
2) put some oil in the skillet &
preheat
3) crack eggs into a bowl /w milk &
shredded cheddar & about 1/4 teaspoon of Old Bay / JO( some
season-all is an option, I don't have an opinion on it
), put a fork at the ready.
4) put a pat of butter in the heated
oil with a ( approx 1/2 teaspoon ) ( I use a butter knife &
get a glob about 3/4" or 1" of the end of it ) of
minced garlic into the oil & stir around to melt the butter
& mix in the garlic . It should be sizzling, is that medium
or medium high ?
5) immediately add the crab, stir it
around & shake in lots of Old Bay / JO & stir it some more
6) Continue to stir & turn. When the
crab just begins to show signs of browning, quickly add
another pat of butter, & beat the egg mix with the fork, &
continue beating as you add it to the skillet. Run the fork
thru the mix to get everything up into & coated with the egg
( don't continue this or you will have scrambled cheesy crab
eggs - never tried it - but it's got to be good )
7) Cover & lower the heat ( how much
depends on whether you like your omelets brown or not - mine
are always brown mostly because of a lack of
patients. But even if you only lower the heat to 'medium'
initially, later it must be lowered to 'low'.
8) Lastly, when the middle is nearly
done ( not liquid anymore ) add the second cheese. American
is good & provolone is better. And an extra sprinkle of
the shredded cheddar 'don't hurt a bit'. Now ( the secret )
when the edges are done, take one last 1/2 pat of butter on
the tip of a butter knife & smear it around the pan,
'tucking' it under the edge as you go. This late addition
gives it a very rich buttery taste. - Lid back on to melt
the cheese, fold over & slide out.
The ladies all seem to love it & can't
agree on just what the taste is. Perhaps because no two are
just alike. In one batch I'll change up the Old Bay & JO &
quantity of crab & cheese & which cheese is on top. But I
enjoy fibbing a bit also & increase the exaggeration every
time they ask. #1 " I call it crab cake omelet";
#2 "It's REAL crab meat" #3 "there's shrimp in it"
& The grand finale " It's lobster"
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Recipe by John Bunn
