Skip menu to read main page content
Ingredients

8 oz. Phillips Crab Meat
8 eggs
¼ cup milk
4 Tbsp. butter
4 large button mushrooms, sliced
1 Tbsp. lemon juice
½ oz. scallion, thinly sliced
¼ cup blue cheese crumbles
¼ cup sharp Cheddar cheese, finely shredded
salt and white pepper to taste

Cooking Instructions
  • In medium mixing bowl, beat eggs with milk until blended but not frothy.
  • In sauté pan or omelet pan, melt butter over medium high heat.
  • Sauté mushrooms until soft and juices are released and reabsorbed. Stir in lemon juice and scallion. Reserve.
  • For each omelet, add a fourth of the egg mixture to your pan and, using the back of a fork, gently stir eggs around while gently shaking the pan back and forth with the other hand.
  • This will help fluff and cook the eggs and minimize the risk of them sticking to the bottom of the pan.
  • When eggs begin to set, add cheeses, mushrooms and crab meat evenly over the egg mixture.
  • Cover pan, if desired, to help cheese melt and warm crab meat through.
  • To serve: gently loosen omelet around the bottom with a spatula and, holding pan at a 45º angle, fold omelet in half or roll it onto a warm serving plate. Season to taste.
Featured Product
Lump Crab Meat

More Recipes

Get Your Grill On

Our Herb Grilled Steak with Crab Stuffed Mushroom recipe puts a delicious new twist on surf & turf!

Let's get grilling!
Attention Home Seafood Chefs!

Share your original recipe featuring any Phillips product for a chance to win $1000!

Get Cooking