1 pound crabmeat (Backfin)
1/4 cups butter
1 cup heavy cream
1 teaspoon tarragon (or 1 tsp. fine herbs)
1/8 teaspoons hot pepper sauce (liquid)
3/4 teaspoons water
1 dash hot pepper sauce (liquid)
1 pinch salt
1 tablespoon butter
3/4 cups crabmeat (filling)
paprika (for garnish)
parsley (for garnish)
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1Remove cartilage from crab meat. Melt butter in medium saucepan; add crab meat and saute gently until thoroughly heated. Add heavy cream, tarragon and liquid hot pepper sauce. Heat until sauce has a creamy consistency, stirring occasionally. Reduce heat to avoid burning. Set aside while making omelets.
2Beat eggs until fluffy. Mix in water, liquid hot pepper sauce and salt. Using a 10 inch omelet pan or French skillet melt enough butter over medium heat to coat bottom of pan well.
3When butter just begins to sizzle, add eggs. As eggs begin to set around sides of pan, gently lift edges with spatula, allowing uncooked egg to flow to sides. Continue this process until eggs will no longer flow when edges are lifted and is of a jelly consistency. Spoon 1/2 cup of crab meat mixture on to 1/2 of omelet. Gently fold other half over crabmeat. Cook until lightly browned.
4Remove to plate. Spoon 1/4 cup of crabmeat mixture on top of omelet. Serve garnished with paprika and parsley, if desired.