HECO

King crab
for Queen Mom

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"The Electric Kitchen" airing in the first half of May features Mother's Day recipes from Wayne Hirabayashi and Joshua Nudd of Hoku's at the Kahala Mandarin Oriental.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com

King Crab Omelet

1/4 cup water
1-1/4 cups unsalted butter
Kosher salt and freshly ground pepper to taste
2 tablespoons lemon juice
4 king crab legs (about 1/4 lb. each)
3/4 pound king crab meat
2 teaspoons minced shallots
2 teaspoons minced garlic
1/2 cup thinly sliced Maui onion
1-1/2 cups assorted fresh mushrooms, sliced
2 tablespoons chopped fresh herbs (such as Italian parsley, tarragon, chervil and thyme)
12 eggs
1-1/2 cups watercress tops
8 ounces goat cheese

Bring water to a boil with 1/2 cup of the butter, salt, pepper and lemon juice. Add crab legs; return to a boil. Add crab meat and return to boil; remove from heat.

In a small skillet, melt 1/4 cup of butter and sauté shallots, garlic and Maui onions; add mushrooms and sauté a few more minutes. Add herbs and remove from heat.

Whip eggs. For each omelet, heat 2 tablespoons butter in a non-stick omelet pan. Add 1/4 of the mushroom mixture, 1/4 of the watercress; sauté until heated. Pour 1/4 of the beaten eggs into pan; gently stir until eggs start to set. Flip omelet over; top with 1/4 of the goat cheese and 1/4 of the crab meat. Fold omelet over gently and slide onto plate. Garnish with crab leg. Serves 4.

Nutritional information unavailable.

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