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Crab Meat Omelette Martinique

Global.Potpourri's picture
The crab meat omelet martinique is a filling and hearty omelet recipe made with eggs, onions and parsley. Flavored with sherry and sour cream, the crab meat omelet martinique can be served with meals as a side or as a light lunch. I love this recipe for its taste and flavor and you will too.
  Butter/Margarine 3 Tablespoon
  Frozen crab meat 6 Ounce, thawed, drained, and flaked (1 Package Of 6 Ounces)
  Finely chopped onion 2 Teaspoon
  Chopped parsley 2 Teaspoon
  Dairy sour cream 1⁄4 Cup (4 tbs)
  Dry sherry 1 Tablespoon
  Eggs 4
  Water 2 Tablespoon
  Salt To Taste
  Pepper To Taste

For filling, melt 1 tablespoon butter in a skillet.
Add crab meat, onion, and parsley; heat thoroughly.
Stir in sour cream and sherry.
Set aside.
For omelets, beat eggs in a bowl; add water, salt, and pepper.
In a small skillet, melt 1 tablespoon butter over high heat.
Add half the beaten eggs.
Immediately use a fork or spoon to push the edges of the thickened egg mass towards the center; the liquid will immediately fill the vacant spaces.
Repeat this procedure until the eggs are cooked but still soft.
Remove from heat.
Place half the crab filling in the middle of the omelet.
Fold the omelet in thirds to enclose the filling.
Repeat procedure for making an omelet, using the remaining beaten eggs and crab meat filling.
Serve immediately.

Recipe Summary

Main Dish

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1 Comment

Anonymous's picture
Used the filling in my own omelet and it was awesome. Luckily we also had enough fresh crab to kick it off. Followed recipe except added 1/4 cup shredded cheddar after sour cream and sherry.