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) -
![[Image: crabdipomeletbaked.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/FARMERS%20MARKET/crabdipomeletbaked.jpg)
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.
![[Image: crabdipomeletcass.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/FARMERS%20MARKET/crabdipomeletcass.jpg)
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) -
![[Image: crabdipomeletbaked.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/FARMERS%20MARKET/crabdipomeletbaked.jpg)
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.
![[Image: crabdipomeletcass.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/FARMERS%20MARKET/crabdipomeletcass.jpg)
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!!
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com