Seafood omelette with creamy cheese sauce
A thin omelette wrapped around a crab and prawn filling, then served with a Cheddar sauce. Perfect for a special brunch or late supper!
Ingredients
Serves: 3
- Filling
- 60ml chicken stock
- 1 tbsp Dijon mustard
- 4 tbsp double cream
- 2 tbsp butter
- 170g (6 oz) tinned crab meat
- 170g (6 oz) small, cooked and peeled prawns
- Sauce
- 60ml double cream
- 1 tsp Dijon mustard
- 115g (4 oz) Cheddar, grated
- dash nutmeg
- salt and pepper, to taste
- Omelette
- 4 eggs, beaten
- 60ml double cream
- salt and pepper
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- Prepare the filling by stirring Dijon mustard into chicken stock in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 60ml cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and prawns; keep warm over low heat.
- Prepare the sauce by warming 60ml cream and 1 teaspoon mustard over medium heat. Once hot, whisk in the grated cheese, then season to taste with nutmeg, salt and pepper. Keep warm over low heat.
- Whisk eggs, 60ml cream, salt and pepper together until smooth. Heat a 20cm / 8-inch non-stick pan over medium heat, and lightly oil. Pour a little of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.
- Spoon some of the seafood filling into the lower half of each omelette. Roll up and serve with Cheddar sauce.
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Reviews & ratings
Average global rating:
(15)
Reviews in English (14)
Nice dish, overpowered by the sauce, which only tasted of mustard. - 16 Jun 2009
Altered ingredient amounts. Leave out or reduce the amount of mustard in the cheese sauce. - 16 Jun 2009
Wow - this was awesome! I did not make the cheese sauce (too much work so early in the morning) or use shrimp - but followed the recipe - adding only some fresh chive to the eggs - and it was rich and lovely. I had some crab that my husband brought home from Alaska and we were saving for a special occasion. It is always a risk making something for the first time when using expensive ingredients. All I can say that the crab was not wasted on this dish - it was perfect for showing off the decadent nature of the seafood. It was lavish and heavenly. Many thanks for a great recipe!!!!!!!!! - 03 Aug 2007 (Review from Allrecipes US | Canada)