Crab Meat Omelette Martinique
|Frozen crab meat||6 Ounce, thawed, drained, and flaked (1 Package Of 6 Ounces)|
|Finely chopped onion||2 Teaspoon|
|Chopped parsley||2 Teaspoon|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
For filling, melt 1 tablespoon butter in a skillet.
Add crab meat, onion, and parsley; heat thoroughly.
Stir in sour cream and sherry.
For omelets, beat eggs in a bowl; add water, salt, and pepper.
In a small skillet, melt 1 tablespoon butter over high heat.
Add half the beaten eggs.
Immediately use a fork or spoon to push the edges of the thickened egg mass towards the center; the liquid will immediately fill the vacant spaces.
Repeat this procedure until the eggs are cooked but still soft.
Remove from heat.
Place half the crab filling in the middle of the omelet.
Fold the omelet in thirds to enclose the filling.
Repeat procedure for making an omelet, using the remaining beaten eggs and crab meat filling.