Special Seafood Omelettes

    Special Seafood Omelettes


    14 people made this

    About this recipe: Thin omelettes are wrapped around a crab and prawn filling, then served with a cheddar cheese sauce. Perfect for a special brunch.

    Serves: 3 

    • for the filling
    • 80ml vegetable stock
    • 1 tbsp Dijon mustard
    • 80ml thickened cream
    • 30g butter
    • 180g fresh or tinned crab meat
    • 200g small, cooked and peeled prawns
    • for the sauce
    • 80ml thickened cream
    • 1 tsp. Dijon mustard
    • 125g Cheddar cheese, grated
    • dash nutmeg
    • salt and pepper, to taste
    • for the omelettes
    • 4 eggs, beaten
    • 80ml thickened cream
    • salt and pepper to taste

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. To make the filling: in a saucepan, stir the mustard into vegetable stock until dissolved. Bring to a simmer over medium-high heat, then add cream and butter.
    2. Reduce heat to medium and simmer until reduced by half. Stir in crab and prawns; keep warm over low heat.
    3. To make the sauce: In a small saucepan, warm cream and mustard over medium heat. Once hot, whisk in the grated cheese gradually to make a smooth sauce. Season with nutmeg, salt and pepper. Keep warm over low heat.
    4. To make the pancakes: In a bowl, whisk eggs and cream together until smooth. Season with salt and pepper.
    5. Heat a 20cm non-stick frypan over medium heat, and brush lightly oil. Pour a little of the egg mixture into hot pan, and swirl to make a thin, even layer.
    6. Cook until egg sets then flip over and cook for a few seconds more until firm on the other side. Repeat process making 6 thin omelettes in total.
    7. Spoon some of the seafood filling into the lower half of each. Roll up and serve with the warm cheese sauce.

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