With a crab and shrimp filling and a decadent Cheddar cheese sauce, thin, creamy seafood omelets are served.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 3 |
| Yield: | 6 omelets |
Ingredients
- 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 ground black pepper to taste
- cooking spray
- 4 large eggs, beaten
- ¼ cup heavy cream
- salt and ground black pepper to taste
Instructions
- Make filling: Stir together chicken broth and mustard in a saucepan until well combined. Bring to a simmer over medium-high heat, then add cream and butter. Reduce heat to medium and simmer until reduced by half. Stir in crab and shrimp; keep warm over low heat.
- Make sauce: Stir together cream and mustard in a small pot over medium heat until hot. Whisk in Cheddar cheese until smooth. Season with nutmeg, salt, and pepper; keep warm over low heat.
- Prepare omelets: Grease an 8-inch nonstick skillet with cooking spray and place over medium heat. Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth.
- Pour about 1/4 cup egg mixture into the hot pan; swirl to make a thin, even layer of egg. Cook until firm, then flip and cook for a few more seconds to firm the other side. Spoon 1/6 of the seafood filling onto the lower half of omelet, then roll up into a cylinder. Repeat this step with remaining egg mixture.
- Serve 2 omelets smothered in cheese sauce per person.
Nutrition Facts
| Calories | 652 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 536 mg |
| Dietary Fiber | 0 g |
| Protein | 44 g |
| Saturated Fat | 29 g |
| Sodium | 852 mg |
| Sugars | 1 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. I added some seafood seasoning to the filling for a little more flavor. Easy to make.
This was soo delicious ! And super easy ! Everyone loved it so much , and ask for it a lot!
This was tasty but rich. Too much for breakfast, but we did enjoy it for dinner with a glass of white wine. 🙂
Very good. We had some leftover Dungeness crab from the night before and this was a perfect use for it. We did not need the shrimp as we had enough crab. The filling was a perfect mixture that accented the taste of the crab without overpowering it. Also, instead of using the sauce part of the recipe, I used hollandaise sauce to top the omelette with.
I was a little worried reading some of the reviews that it was just OK. Boy, with some very minor modifications, it was amazing! I doubled the recipe to serve several of us. I also had fresh crab, so I used 12 oz. of that rather than 1/2 shrimp 1/2 crab. This was more than enough meat, so I did not double that part. I used a few shakes of Old Bay seasoning in the filling sauce, a bit of paprika, and about 3 shakes of Louisiana hot sauce for some kick. Any time that heavy cream was called for, I used evaporated FF milk. As for cooking the eggs, I cooked 1 cup of the eggs in a 10″ skillet, and just kept rotating the pan, rather than trying to flip it. I made 2 large omelets, instead of several small ones. I used 1/2 the crab filling in each one on half the cooked omelet, flipped it over, and topped with cheese sauce. My husband thought it was to die for, and it takes a great meal to truly impress him.
Sorry…this just was “ok”….nothing special. I had really looked forward to surprising DH with this one. He liked it but said it needed alot of “stuff” added to make it over the top, so to speak.
I had such high hopes for this one. I was very disappointed in what turned out to be a major mistake in serving this to my family.
The only other place you can get an omlet like this is on a cruise ship. Super recipe. worth all the effort. Thanks Jennyw
I made this for dinner and wouldn’t change a thing. I didn’t think it took too much time like the previous post.
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.
Unbelievably good!! I made this with snowcrab legs and fresh shrimp (they’re SO cheap atm). The only things I did differently were to make the omelettes with milk instead of cream, I used extra-Sharp Cheddar cheese (upped the amount a bit), and I omitted the nutmeg. Also sprinkled some sliced green onion over the top. What a delicious and decadent Christmas Day breakkie. Thanks, Jennyw!!
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!!!!!!!!!