Crawfish Omelette Recipes

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CRAWFISH OMELET



crawfish omelet image

this recipe is great for leftover crawfish tails the morning after a crawfish boil.a fabulous dish for brunch.this is my presonal recipe. i hope you enjoy it as much as we do.

Provided by redsilk4

Categories     Breakfast

Time 45m

Yield 4 omelets, 8 serving(s)

Number Of Ingredients 7

8 eggs
1 lb crayfish tail
1 bunch green onion
1 (8 ounce) can sliced mushrooms, drained
Velveeta cheese
colby-monterey jack cheese, shredded
salt and pepper

Steps:

  • scramble 2 eggs seperately for each omelet.
  • chop green onions,combine with crawfish tails and mushroomsin saute pan,cook until onions are translucent.
  • heat omelet pan.
  • pour scrambled eggs into pan,salt and pepper to taste.
  • flip eggs gently in pan.
  • addcrawfish onions and mushrooms, add veleeta cheese.
  • close omelet.
  • remove to plate.
  • sprinkle with colby-jack cheese.
  • ENJOY.

Nutrition Facts : Calories 125.4, Fat 5.7, SaturatedFat 1.7, Cholesterol 272.2, Sodium 109, Carbohydrate 2.4, Fiber 0.7, Sugar 1.2, Protein 15.9

SEAFOOD OMELETS WITH CREAMY CHEESE SAUCE



Seafood Omelets with Creamy Cheese Sauce image

Thin, rich omelets are wrapped around a crab and shrimp filling. A luscious Cheddar cheese sauce is draped overtop.

Provided by Jennyw

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 55m

Yield 3

Number Of Ingredients 14

¼ cup chicken broth
1 tablespoon Dijon mustard
¼ cup heavy cream
2 tablespoons butter
1 (6 ounce) can crab
1 (6 ounce) can salad shrimp
¼ cup heavy cream
1 teaspoon Dijon mustard
1 cup shredded Cheddar cheese
1 dash nutmeg
Salt and pepper to taste
4 eggs, beaten
¼ cup heavy cream
Salt and pepper to taste

Steps:

  • Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.
  • Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.
  • Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.
  • To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.

Nutrition Facts : Calories 651.6 calories, Carbohydrate 4.8 g, Cholesterol 536.1 mg, Fat 50.7 g, Fiber 0.1 g, Protein 43.5 g, SaturatedFat 29 g, Sodium 852.2 mg, Sugar 0.9 g

CRAWFISH OMELETTE RECIPE - (1/5)



Crawfish Omelette Recipe - (1/5) image

Provided by á-174942

Number Of Ingredients 12

1 pound cooked crawfish tails
1/4 cup butter
3/4 cup minced red bell pepper
1 tablespoon chopped garlic
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 tablespoon chopped parsley
8 eggs
1/2 cup milk
Salt to taste
Freshly-cracked black peeper to taste
1/2 teaspoon Worcestershire sauce

Steps:

  • In a heavy-bottomed saute pan, heat butter over medium-high heat. Add bell pepper, garlic, mushrooms and green onions. Saute three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Continue to saute an additional five minutes. In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to taste using salt, pepper and Worcestershire. Pour egg-milk mixture over crawfish and stir gently. When eggs are set, turn omelette onto a platter. Garnish with fresh parsley. This recipe yields 4 servings.

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