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.

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