and Crab Meat Omelet
– Fred Whitlock, Owner, The Good Gourmet
1 cup sour cream
1 tbsp fresh lemon juice
1 tsp minced tarragon
tsp. Herbes de Provence
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 oz canned crab meat
1 tsp minced fresh parsley
2 tbsp butter
1 jar artichoke hearts, rinsed and sliced
8 oz. Brie or other soft, mild cheese, sliced.
sour cream, 1 tbsp of the lemon juice, 1/2 tsp of the tarragon,
and a pinch of sea salt in a small bowl and whisk them together.
Set aside as a sauce.
Combine the crabmeat
with 1 teaspoon of the lemon juice, 1 teaspoon of the tarragon,
the parsley, and a pinch of salt in a small bowl.
Set aside as a filling.
For each omelet beat
2 eggs with a ½ tsp Herbes de Provence, ½ tsp salt and pepper and
a pinch of lemon zest.
egg mixture in a small skillet as practiced in cooking class.
When ready to fold, arrange a layer of artichoke slices topped
with the crab meat filling and cheese.
Fold the omelet and slide it onto a plate.
Add ¼ cup of the sauce on top of the omelet and serve.