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Ke Al-ssam - Crab Meat Omelets
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7 oz. (200g) crab meat
3 eggs
Pinch of salt
2 tbsp sesame oil
Vinegar-Soy Sauce (Mix together 4 tbsp soy sauce, 2 tbsp vinegar, and 2 teaspoon lemon juice)
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1. Carefully remove crab meat from can.
2. Lightly beat eggs with a pinch of salt and pour through strainer to eliminate froth.
3. Heat a small skillet and coat it with a little of the sesame oil. Pour in 2 tbsp of the beaten and strained egg, and tilt skillet to spread the egg thinly. Quickly reduce heat to medium-low to avoid burning the egg. Place a little of crab meat on the egg, and shape it into a line down the center of the omelet. Then quickly roll the egg around the crab meat, and lightly brown all sides.
4. Repeat Step 3 with the remaining egg and crab meat.
5. Arrange on serving dish and serve with Vinegar-Soy Sauce.
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Preparation Time: |
Serves: |
| Recipe Origin: Korea |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 5748 times. |
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