Deviled Crab Omelets

Name: Deviled Crab Omelets
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 long red chiles—halved lengthwise, seeded and thinly sliced crosswise; 1 Tbsp chopped cilantro; 1 Tbsp chopped dill; 12 large eggs; 2 teaspoons fresh lemon juice; 1 teaspoons finely grated lemon zest; 227 grams lump crabmeat, picked over; 4 servings Salt and freshly ground pepper; 6 scallions, white and light green parts, thinly sliced; 3 Tbsps unsalted butter

Deviled Crab Omelets is A mixture of salt and pepper, eggs, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

In a small skillet, melt 1 tablespoon of the butter over moderate heat.

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Butter

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Frying Pan

Add the scallions and chiles and cook until softened, about 5 minutes.

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Green Onions

Chili Pepper

Add the lemon juice and zest and season with salt and pepper.

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Salt And Pepper

Lemon Juice

Transfer to a small bowl and gently mix in the crabmeat.

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Crabmeat

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Bowl

Crack the eggs into a medium bowl and lightly beat them.

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Egg

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Bowl

Whisk in the dill and season with salt and pepper.

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Salt And Pepper

Dill

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Whisk

In two 8-inch nonstick skillets or omelet pans, melt the remaining 2 tablespoons of butter over moderate heat.

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Butter

Pour half of the egg mixture into each skillet. Cook, tilting the pans and drawing in the edges of the omelets with a spatula as they set to allow the uncooked eggs to seep underneath, about 5 minutes. Spoon the crab over half of each omelet. Fold the omelets over, then slide them onto plates.

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Crab

Egg

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Frying Pan

Spatula

Cut each omelet in half, sprinkle with cilantro and serve.

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Cilantro

Equipment

Ingredients

Servings:

long red chiles—halved lengthwise, seeded and thinly sliced crosswise 1Tbsp

chopped cilantro 1Tbsp

chopped dill 12

large eggs 2teaspoons

fresh lemon juice 1teaspoons

finely grated lemon zest 227grams

lump crabmeat, picked over 4servings

Salt and freshly ground pepper 6

scallions, white and light green parts, thinly sliced 3Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.