If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Commander's Palace Crab Omelette
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- #34615
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
8 scallions, minced
4 teaspoons seafood seasoning
4 tablespoons butter
4 tablespoons hollandaise sauce
To Prepare Omelettes
12 eggs beaten lightly
4 tablespoons butter
6 ounces lump crabmeat
8 tablespoons hollandaise sauce
directions
Saute scallions and seafood seasoning in butter. Stir a minute or two. Add crabmeat. Mix gently. Do not stir. Stirring may break up the crabmeat.
Add Hollandaise Sauce to this crabmeat mixture when ready to finish the omelettes.
To prepare omelettes, place 1 tbsp of the butter in omelette pan. When butter is melted, add 1/4th of the eggs. Cook over moderate heat. When the omelette is almost finished, add 1/4 of the crabmeat and Hollandaise mixture within the omelette.
Place on warm serving plates and ladle about 2 tablespoons Hollandaise Sauce over top. Repeat with remaining ingredients. Serve immediately.
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nutrition data
519 calories, 42 grams fat, 6 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
August 19, 2012
Oh my goodness, this omelette was very good. my husband loved it.
January 1, 2008
Outstanding! I used King Crab meat, Old Bay seasoning, and Aunt Penny's Hollandaise Sauce. What a wonderful way to start the New Year with left-over crab meat from NYE.