Seafood Omelets with Creamy Cheese Sauce
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.
4 users found this review helpful
Aug. 1, 2011