Seafood Omelets with Creamy Cheese Sauce


  • 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
  • 4eggs, beaten
  • ¼ cup heavy cream
  • Salt and pepper to taste
  • Directions

  • Step 1

    Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.


  • Step 2

    Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.

  • Step 3

    Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup 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.

  • Step 4

    To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.

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