Crab Meat & Fontina Cheese Omelet - 16 oz

Prep

45 Minutes

Total

70 Minutes

Yield

8 Servings

Ingredients

Tomato Base

  • 2 Tbsp Oil, canola
  • 1 Ea Shallot, minced
  • 2 Tbsp Tomato Paste
  • 1 Tsp Coriander, ground
  • 1 Tsp Sugar
  • 4 Ea Cilantro Stems
  • 1 1/2 Cup Dry White Wine
  • 4 Cup Clam Stock
  • 2/3 Cup Butter, cubed
  • 16 Oz Heron Point Crab Meat
  • 1/2 Ea Lemon, juiced
  • 1/2 Tsp Salt
  • 1/8 Tsp Black Pepper

Omelet

  • 16 Ea Eggs
  • Pinch Salt
  • Pinch Black Pepper
  • 8 Tbsp Oil, Canola
  • 2 Cup Fontina, grated

To Serve

  • 1 Ea Fresno Chili, sliced
  • 1/2 Cup Cilantro Leaves

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

For the Tomato Base:

  1. In a large sauté pan over medium heat, sweat shallots in oil until translucent, about 2 minutes.
  2. Add tomato paste, ground coriander and sugar and stir to combine
  3. Add cilantro stems and stir until fragrant, about 2 minutes
  4. Add white wine and boil until almost evaporated, about 6-8 minutes
  5. Add clam stock and bring to a boil
  6. Reduce heat and simmer until infused, about 15 minutes
  7. Strain stock into a clean saucepan and reduce over medium heat, until reduced by half
  8. Reduce heat to low and slowly whisk in butter, one piece at a time, being careful not to break the emulsion
  9. Add crab meat, season with lemon juice, salt, and pepper.
  10. Keep warm

For the Omelet:

  1. Crack eggs into ramekins, 2 eggs in each ramekin
  2. Using a fork, whisk together and season with salt and pepper
  3. Heat omelet pan on medium with ½ Tbsp oil, pour eggs in pan and cook about 1 minute
  4. Add ¼ Cup fontina and ½ Cup marinated crab meat in the center of the cooked egg
  5. Fold omelet over the meat on both sides and cook until cheese is melted, about 2 minutes

To Serve

Place omelet in wide, shallow bowl. Spoon tomato base around and top omelet with a few pieces of crab meat, cilantro leaves and sliced chilis