Description
Thin, rich omelets are wrapped around a crab and shrimp filling. A luscious Cheddar cheese sauce is draped overtop.
Ingredients
- ¼ cup chicken broth
- 1 tablespoon Dijon mustard
- ¼ cup heavy cream
- 2 tablespoons butter
- 1 (6 ounce) can crab
- 1 (6 ounce) can salad shrimp
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 cup shredded Cheddar cheese
- 1 dash nutmeg
- Salt and pepper to taste
- 4 eggs, beaten
- ¼ cup heavy cream
- Salt and pepper to taste
Instructions
- Make filling: Stir together chicken broth and mustard in a saucepan until well combined. Bring to a simmer over medium-high heat
- then add cream and butter. Reduce heat to medium and simmer until reduced by half. Stir in crab and shrimp; keep warm over low heat.
- Make sauce: Stir together cream and mustard in a small pot over medium heat until hot. Whisk in Cheddar cheese until smooth. Season with nutmeg
- salt
- and pepper; keep warm over low heat.
- Prepare omelets: Grease an 8-inch nonstick skillet with cooking spray and place over medium heat. Whisk together eggs
- cream
- salt
- and pepper in a medium bowl until smooth.
- Pour about 1/4 cup egg mixture into the hot pan; swirl to make a thin
- even layer of egg. Cook until firm
- then flip and cook for a few more seconds to firm the other side. Spoon 1/6 of the seafood filling onto the lower half of omelet
- then roll up into a cylinder. Repeat this step with remaining egg mixture.
- Serve 2 omelets smothered in cheese sauce per person.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 3