I had these eggs with this fabulous creamy seafood sauce for the first time served years ago in the early 1990s in a popular pancake house.
I enjoyed it so much that I made it from memory to what it tasted like.
As time went on I perfected it and added lobster, shrimp, scallops, and lump crab when our budget allowed.
If you're a seafood lover, this will impress you and this breakfast or dinner egg recipe is over-the-top fantastic.
Scroll down to get this easily printable recipe with step-by-step instructions.
Crab and Shrimp Omelet and Egg
- make the eggs scrambled or omelets style the way you like them soft or well done your choice
- prepare the sauce in another pan and quickly saute the seafood it will cook fast if you use frozen (note shrimp is cooked when it turns pink)
- plate the eggs and pour this seafood creamy sauce over the top
- very good served with potatoes, biscuits, or toast
Other Substitutions for Crab and Shrimp Omelet
- smoked salmon
- Mahi-mahi
- haddock
- crab meat or lobster
- cod
- halibut
- scallops
- for seafood allergies use cooked chicken boneless
Tips
- for fewer calories use 2% milk instead of heavy cream
- shrimp is cooked when it turns pink, ( most seafood cooks very quickly)
- do not overcook seafood
- don't brown garlic, it should be light in color
- serve with any kind of potatoes, toast or biscuits
- make the omelet first and keep warm while making the sauce
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Crab and Shrimp Omelette and Egg
I had these eggs with this fabulous creamy seafood sauce for the first time served years ago in the early 1990s in a popular pancake house
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- Omelet:
- 1 tablespoon butter or olive oil
- 3 eggs
- 2 teaspoons half and half or heavy cream
- Salt
- 2 teaspoons unsalted butter
- Filling:
- 4 oz of fresh lump crab meat
- 1/2 cup small shrimp ( I used frozen, thawed out)
- 1/4 cup heavy cream or substitute half and half but you must cook longer to reduce for thickness.
- 2 tablespoon butter
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- Combine the eggs, half & half, and a pinch of salt, then whisk together.
- Heat a skillet over medium heat and add butter.
- When the skillet is very hot, add the egg mixture.
- Cook without stirring, but gently tilt the skillet a little to allow the uncooked egg to run off.
- Flip and cook the other side for 1 minute, then remove from skillet.
- Put the filling in the center; fold, add more to the top, and serve.
- Filling:
- Melt butter in a medium-sized fry pan, add heavy cream, add the seafood, and spices, bring to a boil,and reduce till a light creamy mixture forms.
- Add a few tablespoons to the center of the omelet, more on top serve immediately.
Notes
Tips
- for less calories use 2% milk instead of heavy cream
- shrimp is cooked when it turns pink, ( most seafood cooks very quickly)
- do not overcook seafood
- don't brown garlic, it should be light in color
- serve with any kind of potatoes, toast or biscuits
- make the omelet first and keep warm while making the sauce
Other Substitutions for Crab and Shrimp Omelet
- smoked salmon
- Mahi-mahi
- haddock
- crab meat or lobster
- cod
- halibut
- scallops
- for seafood allergies use cooked chicken boneless
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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