Cook Chinese...: Chinese Crab Omelette Cook Chinese...

Cook Chinese...

Wednesday, March 14, 2007

Chinese Crab Omelette

12 servings

24 large eggs, beaten
12 oz. lump crabmeat, flaked
12 oz. cooked medium shrimp, peeled
1/4 cup chopped chives
2 Tablespoons Tamari soy sauce
1 Tablespoon garlic chili sauce
1 cup green onions, chopped
1 cup fresh mung bean sprouts
6 Tablespoons vegetable oil

In large bowl, blend eggs, crabmeat and shrimp.

Stir in chives, soy sauce, chili sauce, green onions, and bean sprouts.

In each of two 12-inch oven-proof skillets, heat 3 tablespoons oil over medium high heat. Add half of egg mixture, about 5 cups, to each pan.

Cook eggs, tilting pan to let uncooked eggs reach pan bottom, about 8-10 minutes, until omelet is firm throughout with no visible liquid egg remaining. Finish omelet under broiler until golden brown.

Cut each pan into 6 wedges and serve.

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  • Hmmn. I've never heard of this, but Chinese omelettes are always great - and I'm a crab lover, too.

    By Blogger Scott at Real Epicurean, at 1:23 AM  

  • I also love japanise omellets. I'm tempted to post recipe for one, even against my blog's name :}

    By Blogger Voidan, at 12:06 AM  

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