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Shrimp and Crab Omelette with a creamy sauce |
The Omelette
1 tablespoon butter or olive oil
3 eggs
2 teaspoons half and half or heavy cream
Salt
2 teaspoons unsalted butter
Preparation:
Combine the eggs, half & half and a pinch of salt, then whisk together.
Heat a skillet over medium heat and add butter.
When the skillet is very hot, add the egg mixture.
Cook without stirring, but gently tilt the skillet a little to allow the uncooked egg to run off.
Flip and cook the other side for 1 minute, then remove from skillet.
Put the filling in the center; fold, add more to the top and serve.
Filling:
4 oz of fresh lump crab meat
1/2 cup small shrimp ( I used frozen, thawed out)
1/4 cup heavy cream or substiture half and half but you will have to cook longer to reduce for thickness.
2 tablespoon butter
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
salt and pepper to taste
Melt butter in a medium size fry pan, add heavy cream, add fish, spices, bring to a boil, reduce till a light creamy mixture forms. Add a few tablespoons to the center of omelette, more on top serve immediately.
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