Yield - 1 Serving
3 LARGE EGGS (Scrambled)
1 TBSP WATER
1 PAT BUTTER
1 TBSP Silver Spring (TM) WASABI SAUCE (See Chef's Notes below)
2 OZ JUMBO LUMP WHITE LOUISIANA CRABMEAT
1/2 TSP DRY CRAB BOIL SEASONINGS
2 SPRIGS CURLY PARSLEY (Chopped)
1/2 OZ QUESO FRESCO CHEESE (Crumbled)
In a glass bowl scramble the eggs with the water. Chose a 10 inch Teflon skillet and over medium high heat, add the butter and melt. Add the egg mixture and cook until the eggs are about half done, use a plastic spatula to loosen the eggs from the Teflon surface. Push the eggs from the edge of the pan towards the middle. Tilt the pan if needed to allow the uncooked eggs to fill in the void. The eggs will start to bubble, add wasabi sauce... See the pic above.. then spread...
Next add crabmeat and sprinkle with the dry crab boil seasonings, parsley and queso fresco cheese. Fold over the eggs on to themselves, flip, and continue to cook until the center of the eggs are just done, but not runny. Serve
I love omelets!! And as a true South Louisiana born and raised native, I like a little spice in my eggs.. That is why I use the Silver Spring Wasabi Sauce, it will REALLY spice up your eggs.... Also, Wasabi and crabmeat are the perfect marriage...... just like red beans and rice! The sensation of heat is quick and fresh. I would also have some of the Wasabi Sauce on the table to add a little extra for your guests!
The addition of the tablespoon of water is a key ingredient, it helps break up the protein molecules and allows the air to emulsify with the eggs. Don't forget it!
Also, the queso fresco cheese is somewhat salty, and I find that I don't have to add any salt to the recipe! Try it!
to Home Cookin' Page or Return to or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2012 Aurora Catering, Inc. All rights reserved.
Revised: July 12, 2012