 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This is awesome. It's creamy, herby and has an incredible taste to it. I add a lot more tabasco to mine, but being a Texas girl, I love everything hotter than the average person. Hope you enjoy it as much as we do. Ingredients:
3/4 cup butter |
3/4 cup all purpose flour |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1-1/2 cups milk |
6 eggs |
filling |
2 tablespoons butter |
2 tablespoons all purpose flour |
1 teaspoon salt |
1 teaspoon tabasco pepper sauce |
1-1/3 cups whipping cream |
2 tablespoons sherry |
2 cups coarsely-flaked imitation crab meat |
Directions:
1. Butter a rectangular baking pan.
2. In a heavy medium saucepan melt butter then stir in flour, salt and nutmeg.
3. Add milk then cook and stir over medium heat for 5 minutes.
4. Remove from heat and cool for 5 minutes.
5. Add eggs one at a time beating with a wire whisk until combined then spread egg mixture in baking pan.
6. Bake at 400 for 25 minutes.
7. Meanwhile in a heavy saucepan melt the 2 tablespoons butter then stir in flour, salt and Tabasco sauce.
8. Add whipping cream all at once then cook and stir until thickened and bubbly.
9. Add sherry then cook and stir for one minute more then stir in crab and cook for 3 minutes.
10. Set aside.
11. Line a flat surface with a large sheet of waxed paper.
12. When the omelet is done immediately loosen from pan and invert the omelet onto the sheet of waxed paper.
13. Spread omelet with crab filling then roll up jelly-roll style starting from the short sides.
14. Transfer crab roll to a serving platter seam-side down and serve topped with a cheese sauce or salsa.
|
|