Crab Meat Omelet

Photo: flickr user ElCapitanBSC

Ingredients

1 pound Backfin crabmeat

1/4 cup (½ stick) butter

1 cup heavy cream

1 teaspoon tarragon or 1 tsp. fine herbs

1/8 teaspoon liquid hot pepper sauce

3 eggs

3/4 teaspoon water

Dash liquid hot pepper sauce

Pinch of salt

1 tablespoon butter

3/4 cup crabmeat filling

Paprika, for garnish

Parsley, for garnish

Preparation

Remove cartilage from crab meat. Melt butter in medium saucepan; add crab meat and saute gently until thoroughly heated. Add heavy cream, tarragon and liquid hot pepper sauce. Heat until sauce has a creamy consistency, stirring occasionally. Reduce heat to avoid burning. Set aside while making omelets.

Makes filling for 4 omelets.

See Omelet recipe below.

Beat eggs until fluffy. Mix in water, liquid hot pepper sauce and salt. Using a 10 inch omelet pan or French skillet melt enough butter over medium heat to coat bottom of pan well.

When butter just begins to sizzle, add eggs. As eggs begin to set around sides of pan, gently lift edges with spatula, allowing uncooked egg to flow to sides. Continue this process until eggs will no longer flow when edges are lifted and is of a jelly consistency. Spoon 1/2 cup of crab meat mixture on to 1/2 of omelet. Gently fold other half over crabmeat. Cook until lightly browned.

Remove to plate. Spoon 1/4 cup of crabmeat mixture on top of omelet. Serve garnished with paprika and parsley, if desired.

Makes 1 omelet.