How to Make a Crab Omelet

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Making a crab omelet requires you to follow a very particular recipe as closely as possible. Make a crab omelet with help from a former successful international model turned celebrity chef and award-winning author in this free video clip.

Part of the Video Series: Fancy Eggs
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Video Transcript

Hi, I'm Chef Maria Liberati, author of The Gourmand World Award Winning Book Series, The Basic Art of Italian Cooking. And I'm here today, at Gehman Design and Remodeling in Harleysville, Pennsylvania. I'm in their kitchen showroom, I'm making a crab omelette. Here's the recipe. I sauteed two ounces of flaked crab meat with a teaspoon of minced parsley, fresh parsley, and a half a tablespoon of butter. Saute that together, until the crab meat absorbs the flavors of the butter and the parsley. And Now, I'm ready, I have my filling for my crab omelette. Now, we're ready to do the actual omelette. We're going to take two eggs, you're going to whisk them together with a wire whisk, or a fork. If you don't have a wire whisk, you can use a fork, no need to stress over cooking, it should always be fun. Pinch of salt, pinch of pepper, whisk that together again, and my omelette is ready. I've let some butter melt, about a half a teaspoon of butter has melted in the pan, and you can see, it got nice and white and foamy. Don't burn your butter, be sure not to burn butter before you put your omelette in the pan. And if you're using oil, olive oil has a higher burning temperature. So, it's a little bit easier to use. But either way, just don't burn the butter. Be sure to make sure that all the edges are not sticking to the pan. I have a non-stick pan here, so it is not sticking at all, and of course, I used my butter. But be sure the edges are not sticking to the pan, so you can pull out your omelette. O.k., now, we're ready to plate the omelette. Alright, my omelette is ready to be filled. Let's get our luscious crab filling. We're going to put the crab filling on one side of the omelette, so we can fold it over. We'll put a lot of crab filling there. Fold over your omelette, top with some fresh parsley. And you have a crab omelette ready for a luscious breakfast, lunch or dinner. I'm Maria Liberati, author of The Gourmand World Award Winning Book Series, The Basic Art of Italian Cooking here at Gehman Design and Remodeling in Harleysville, Pennsylvania. Thanks for watching.

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