Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish




Dungeness Crab Omelettes

Taken From: Wild at the Table


 



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8 crab legs, cooked, shell removed (alt: 2 cups flaked crabmeat, cooked)
1 cup green beans, cooked
2 tablespoons Worcestershire sauce
1 cup scallions, diced finely
8 eggs, beaten
1 clove garlic, minced
salt and pepper to taste
cooking oil

 

Pick the shell fragments and cartilage from the crabmeat. Add salt and pepper to the meat. Split the green beans lengthwise, and cut into 1” strips. Drop the cut green beans in a small bowl with the Worcestershire sauce while the other ingredients are assembled. In a large mixing bowl combine the scallions and eggs and garlic. Add at least 1/4 teaspoon of fresh pepper and mix well. In a heavy frying pan, add scant oil, and, over medium heat, measure out and pour in 1/4 cup units of the egg mixture. Add 2 legs of crabmeat (or alternately 1/2 cup of lump meat) to each omelette. With the back of a spoon, flatten the mixture slightly and cook for about 3 minutes or so until the egg is set and browns lightly. Beginning at the far edge of the egg, turn it with a spatula so that it covers the crab and makes contact with the egg on the other side. Cook for an additional 2-3 minutes, them remove to a warm plate. Repeat. Serves 4.


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