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

Cook Chinese...

Wednesday, March 14, 2007

Chinese Crab Omelette

12 servings

Ingredients:
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

Preparation:
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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2 Comments:

  • 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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