Special Seafood Omelettes

    30 mins

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

    14 people made this

    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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (13)


    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!!!!!!!!!  -  03 Aug 2007  (Review from Allrecipes US | Canada)


    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.  -  19 May 2009  (Review from Allrecipes US | Canada)


    The only other place you can get an omlet like this is on a cruise ship. Super recipe. worth all the effort. Thanks Jennyw  -  17 Jan 2010  (Review from Allrecipes US | Canada)