COLD OMELETS WITH CRAB MEAT
8 large eggs
2 tbsp. finely chopped parsley
1 tbsp. finely chopped fresh tarragon or I tsp. dried
1/4 cup heavy cream
3/4 cup peeled, red, ripe tomato, cut into half inch cubes
Salt and freshly ground pepper to taste
4 tsp. butter
1 lb. crab with tomato mayonnaise dressing*
Tomato
Parsley sprigs for garnish
Break eggs into a mixing bowl. Beat lightly. Add the parsley, tarragon,
cream, tomato, salt and pepper to taste. Beat well.
Use a small omelet pan or, preferably, a seven-inch Teflon pan. Heat
about one-half teaspoon butter in the pan. Add about one-third cup of the
egg mixture. Let cook until firm and lightly brown on the bottom, stirring
quickly with a fork until the omelet starts to set. When set, slip a large pan•
cake turner under the omelet and turn it quickly to the other side. Let cook
about five seconds. Remember you want to produce a flat omelet, not a
typical folded omelet. Turn the omelets out flat onto a sheet of wax paper.
Continue making omelets until all the egg mixture is used.
When ready to serve, add equal portions of crab dressing to the center of
each omelet. Fold over. Garnish with parsley sprigs. Serve with the leftover
tomato mayonnaise to be added at will.
Yield: 4 to 8 servings.
