INGREDIENTS

INSTRUCTIONS

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 nonstick saute 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 1/4 cup of the crab  mixture and
1/4 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. This recipe yields 4  servings.  Recipe Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show #
EM-1A07 broadcast 01-30-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  03-23-1997  Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“To ignore our Creator is the height of selfishness”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 433
Calories From Fat: 357
Total Fat: 40.3g
Cholesterol: 543.4mg
Sodium: 230mg
Potassium: 211.2mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: 1.3g
Protein: 14.8g