Made this 'omelet' for this morning's brunch - was going to use it (the crab/cranberry dip) with Pasta for tonight, but this sounded so much better and oh my, what a delight it is!! I've posted the Crab and Cranberry Dip recipe here and it's what I had leftovers of to make this dish.
Here's the size dish I used - it's about a 5"X7" (measuring the bottom) -
and here it is ready for us - we liked the mint eaten with the dish, that instead of just using it for garnish, I'll julienne it so it's meant to be eaten together.
Crab Dip Omelet Casserole
Recipe By :a Chef's Journey recipe for Farmer's Market
Serves 4
6 eggs
2 tsp. lemon juice
Salt and Pepper to taste
1/2 cup thinly sliced green onions -- use white and green parts
1/3 cup red bell pepper -- minced
1/2 cup leftover crab and cranberry dip -- (1/2 to 1)
1/4 cup grated cheddar cheese
For garnish:
Cranberry sauce
Julienned Mint leaves
Preheat oven to 375 F.
In a large mixing bowl beat together eggs, lemon juice, salt, pepper, green onions and bell pepper. Fold in the crab dip and mix together gently with a fork to break up the dip. Pour into a greased 5 cup baking dish and top with the grated cheese.
Bake for 25-30 minutes or until knife inserted in the center comes out clean. Let rest for 5 minutes before cutting it in quarters.
To serve: spoon cranberry sauce on a plate, lay a quarter piece of omelet on top of the berries and sprinkle with the julienned mint leaves.
Description:
"Inspired by having leftover crab and cranberry dip from a dinner party. If you have 1/2 to 1 cup leftover, you have enough to make this delicious brunch casserole."
- - - - - - - - - - - - - - - - - - -
So, since it serves four - Roy wanted to know what we could do with the other two quarters. As we looked at it and thought about a leftover from the leftover....he hit it on the head. His suggestion is to slice it, flour, egg dip and fry it up. Maybe serve topped with a bechamel and a little more grated cheddar.
So, that will be part of dinner!! (has he ever come a long way in the food world!! )
Here's the size dish I used - it's about a 5"X7" (measuring the bottom) -
and here it is ready for us - we liked the mint eaten with the dish, that instead of just using it for garnish, I'll julienne it so it's meant to be eaten together.
Crab Dip Omelet Casserole
Recipe By :a Chef's Journey recipe for Farmer's Market
Serves 4
6 eggs
2 tsp. lemon juice
Salt and Pepper to taste
1/2 cup thinly sliced green onions -- use white and green parts
1/3 cup red bell pepper -- minced
1/2 cup leftover crab and cranberry dip -- (1/2 to 1)
1/4 cup grated cheddar cheese
For garnish:
Cranberry sauce
Julienned Mint leaves
Preheat oven to 375 F.
In a large mixing bowl beat together eggs, lemon juice, salt, pepper, green onions and bell pepper. Fold in the crab dip and mix together gently with a fork to break up the dip. Pour into a greased 5 cup baking dish and top with the grated cheese.
Bake for 25-30 minutes or until knife inserted in the center comes out clean. Let rest for 5 minutes before cutting it in quarters.
To serve: spoon cranberry sauce on a plate, lay a quarter piece of omelet on top of the berries and sprinkle with the julienned mint leaves.
Description:
"Inspired by having leftover crab and cranberry dip from a dinner party. If you have 1/2 to 1 cup leftover, you have enough to make this delicious brunch casserole."
- - - - - - - - - - - - - - - - - - -
So, since it serves four - Roy wanted to know what we could do with the other two quarters. As we looked at it and thought about a leftover from the leftover....he hit it on the head. His suggestion is to slice it, flour, egg dip and fry it up. Maybe serve topped with a bechamel and a little more grated cheddar.
So, that will be part of dinner!! (has he ever come a long way in the food world!! )
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com