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Galatoire's Crabmeat Omelette
Recipe courtesy of Galatoire's Cookbook by Jyl Benson and Melvin Rodrigue
Makes 1 Large Omelette
In a small bowl beat the eggs with a whisk until well blended and fluffy.
Melt the butter in an 8-inch non-stick sauté pan over high heat. Sauté the scallions for 2 minutes until wilted. Add the crabmeat and sauté for an additional minute until the crabmeat is just heated through. Pour the eggs into the pan and stir with a rubber spatula until the eggs begin to firm up. Season with salt and pepper and allow the omelette to cook for about 1 minute without stirring until the bottom is golden brown and the top is almost set. Using a spatula, loosen the edges of the omelette then flip the omelette over and cook the top for a few seconds.
Slide the omelette onto a plate and fold it in half. Serve at once.
Makes 1 large omelette that will serve 1 to 2.