Yield: 4 servings
|1 pounds||Crab meat, picked over for|
|¼ cup||Minced shallots|
|2 tablespoons||Chopped green onions|
|¼ cup||Heavy cream|
|\N \N||Salt and pepper|
|1 \N||Stick butter|
|1 cup||Grated Smoked Gouda cheese|
|2 \N||Egg yolks|
|1 teaspoon||Fresh lemon juice|
|1 \N||Stick melted butter|
|2 ounces||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 saut 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 ¼ cup of the crab mixture and ¼ 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.