Crab Meat Omelet With Tasso Hollandaise
Individual omelets filled with lump crab meat, shallots, green onions, and smoked Gouda, draped with a Tasso ham hollandaise — a New Orleans brunch classic.
Ingredients
- 1 lb crab meat, picked over for cartilage
- 0.3 cup minced shallots
- 2 tbsp chopped green onions
- 8 each eggs
- 0.3 cup heavy cream
- 1 cup grated smoked Gouda cheese
- 2 each egg yolks
- 1 tsp fresh lemon juice
- 1 dash Tabasco sauce
- 2 tsp water
- 1 stick butter, melted
- 2 oz tasso ham, finely chopped
- 2 tbsp butter, for cooking omelets
Instructions
- 1
Combine crab meat, shallots, and green onions. Season with salt and pepper.
- 2
Whisk whole eggs and cream together. Season with salt and pepper.
- 3
For Tasso hollandaise: In a stainless steel bowl set over simmering water, whisk egg yolks with lemon juice, Tabasco, and water until pale yellow. Do not let bowl touch water. Remove from heat and whisk in melted butter one teaspoon at a time. Stir in tasso and whisk 30 seconds.
- 4
For omelets: Heat 1/2 tbsp butter in a 6-inch nonstick pan until foaming. Pour in 1/4 of the egg mixture. Pull cooked egg away from the pan with a spatula to let raw egg run onto the hot surface.
- 5
Sprinkle 1/4 of the crab mixture and 1/4 cup cheese. When almost set, tap edge of pan on burner and fold the egg over by one-third, then roll onto a plate. Repeat for remaining 3 omelets.
- 6
Spoon Tasso hollandaise over each omelet and garnish with green onions.