Crab and Shrimp Omelette

From Claudia's Kitchen @What's Cookin Italian Cuisine

The Omelette

1 tablespoon butter or olive oil

3 eggs

2 teaspoons half and half or heavy cream


2 teaspoons unsalted butter


Combine the eggs, half & half and a pinch of salt, then whisk together.

Heat a skillet over medium heat and add butter.

When the skillet is very hot, add the egg mixture.

Cook without stirring, but gently tilt the skillet a little to allow the uncooked egg to run off.

Flip and cook the other side for 1 minute, then remove from skillet.

Put the filling in the center; fold, add more to the top and serve.



4 oz of fresh lump crab meat

1/2 cup small shrimp ( I used frozen, thawed out)

1/4 cup heavy cream or substiture half and half but you will have to cook longer to reduce for thickness.

2 tablespoon butter

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

salt and pepper to taste

Melt butter in a medium size fry pan, add heavy cream, add fish, spices, bring to a boil, reduce till a light creamy mixture forms. Add a few tablespoons to the center of omelette, more on top serve immediately.