Seafood Omelette In Cheese Sauce

    (14)
    25 mins

    Start someone special's day with this treat. A thin omelette wrapped around a crab and prawn filling. Perfect for a special brunch or late supper!


    14 people made this

    Ingredients
    Serves: 3 

    • Filling
    • 60ml chicken stock
    • 1 tbsp Dijon mustard
    • 4 tbsp cream
    • 2 tbsp butter
    • 170g tinned crab meat
    • 170g small, cooked and peeled prawns
    • Sauce
    • 60ml cream
    • 1 tsp Dijon mustard
    • 115g Cheddar, grated
    • dash nutmeg
    • salt and pepper, to taste
    • Omelette
    • 4 eggs, beaten
    • 60ml cream
    • salt and pepper

    Directions
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Prepare the filling by stirring Dijon mustard into chicken stock in a pan 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.
    2. 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.
    3. 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.
    4. 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 and Ratings
    Global ratings:
    (14)

    Reviews in English (13)

    by
    10

    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)

    by
    9

    A lot of work for what is really just scrambled eggs with shrimp in cheese sauce. And the scrambled eggs are a lot easier and faster than the rolled omelets which get cold or dried out while assembling them.  -  19 May 2009  (Review from Allrecipes US | Canada)

    by
    8

    The only other place you can get an omlet like this is on a cruise ship. Super recipe. worth all the effort. Thanks Jennyw  -  17 Jan 2010  (Review from Allrecipes US | Canada)

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