King Crab Omelette with Watercress, Maui Onions, and Goat Cheese

Meal Type

Cuisine

Demonstrated by: Executive Chef Wayne Hirabayashi.
Mothers Day with Hokus at Kahala Mandarin Oriental, Hawaii - May 1, 2003.

Ingredients:

20 tablespoons unsalted butter
1/4 cup water
Kosher salt and freshly ground pepper to taste
2 tablespoons lemon juice
4 pieces King crab legs (about 1/4 lb), cut and to be used as garnish for the plates
3/4 lb King crab meat
2 teaspoons minced shallots
2 teaspoons minced garlic
1/2 cup thinly sliced Maui onion
1 1/2 cups assorted fresh mushrooms, sliced
2 tablespoons chopped fresh herbs (such as Italian parsley, tarragon, chervil, and thyme)
12 eggs
1 1/2 cups watercress tops
8 oz goat cheese (or other cheese of your choice)

In a large saucepan bring 8 tablespoons of the butter, the water, salt, pepper, and lemon juice to a boil.
Add crab legs and bring to a boil again.
Add the crab meat, bring to a boil; remove from heat.
In a small skillet, melt 4 tablespoons of the remaining butter and sauté shallots, garlic, and Maui onions; add mushrooms and sauté for a few more minutes.
Add the fresh herbs and remove from heat.
In a large bowl, whip eggs.
For each omelet, heat 2 tablespoons butter in a non-stick omelet pan.
Add 1/4 of the mushroom mixture, 1/4 of the watercress; sauté until heated.
Pour 1/4 of the beaten eggs into pan; gently stir until the eggs start to set.
Flip omelet over; top with 1/4 of the goat cheese and 1/4 of the crabmeat.
Fold omelet over gently and slide onto plate.
Garnish with crab leg.
Repeat until all the butter, mushroom mixture, eggs, watercress, cheese, and crab is used.

Makes 4 servings.

Your Name^*

Your Email^*(Your email will not be published.)

Check this box if you'd like to remain anonymous

Review Summary^* Provide Star Rating