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Crab Meat Omelet With Tasso Hollandaise
1
1
2
8
1
Pound Crab meat; picked over
/4 Cup Minced shallots
Tablespoon Chopped green onions
Eggs
/4 Cup Heavy cream
Salt; to taste
Freshly−ground black pepper; to taste
1
2
1
1
2
1
2
Cup Grated Smoked Gouda cheese
Egg yolks
Teaspoon Fresh lemon juice
Dash Tabasco sauce
Teaspoon Water
Stick Butter; melted
Ounce 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 nonstick saute 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 onions.
This recipe yields 4 servings.
Crab Meat Omelet With Tasso Hollandaise
165
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