Artichoke and Crab Meat Omelet – Fred Whitlock, Owner, The Good Gourmet

Sauce:

1 cup sour cream
1 tbsp fresh lemon juice  
1 tsp minced tarragon  

Filling:

2 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.

8 eggs

Combine 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.

Cook 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.

Serves 4