Crab Meat Omelet With Tasso Hollandaise
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Crab Meat Omelet With Tasso Hollandaise
  Crab    Meat    Seafood  
Last updated 6/12/2012 12:58:19 AM. Recipe ID 21050. Report a problem with this recipe.
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      Title: Crab meat omelet with tasso hollandaise
 Categories: E., Seafood
      Yield: 4 Servings
      1 lb Crab meat, picked over for
    1/4 c  Minced shallots
      2 tb Chopped green onions
      8    Eggs
    1/4 c  Heavy cream
           Salt and pepper
      1    Stick butter
      1 c  Grated Smoked Gouda cheese
      2    Egg yolks
      1 ts Fresh lemon juice
        ds Tabasco
      2 ts Water
      1    Stick melted butter
      2 oz Tasso, finely chopped
  In a mixing bowl, combine the crab meat, shallots, and green onions
  together.  Season with salt and pepper.  In a mixing bowl, whisk the
  whole eggs and cream together.  Season the eggs with salt and pepper.
  Heat the 2 tablespoons of butter in a 6-inch non-stick sauté pan
  until it foams.
  Pour in a quarter of the beaten eggs.  Using a rubber spatula, pull
  the cooked egg away from the pan and allow the raw egg to run onto
  the hot part of the pan.  Sprinkle 1/4 cup of the crab mixture and
  1/4 cup of the grated cheese over the eggs.  When almost set, tap the
  edge of the pan opposite of the handle, on the edge of the burner,
  moving the egg down to the edge of the pan.  Tap to fold the egg over
  by one-third, then fold onto a small service plate.  Repeat the
  process until all the eggs are used.
  In a stainless steel bowl set over a pot of simmering water, whisk
  the egg yolks with the lemon juice, Tabasco, and water, until pale
  yellow in color. Season with salt and pepper.  Be careful not to let
  the bowl touch the water.  Remove the bowl from the pot and whisking
  vigorously, add the butter, 1 teaspoon at a time, until all is
  incorporated. Add the tasso and continue whisking for 30 seconds. To
  assemble, spoon the sauce over each omelet and garnish with green

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Recipe ID 21050 (Apr 03, 2005)

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