Crab Omelet Thermidor

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This is a variation on a signature recipe from a prominent London hotel, The Goring.  They make their omelet with lobster, but since we get good crabmeat here in Richmond, I have substituted the crab.  I made this as the hotel does, in individual servings, but I think it could easily be done in a bigger pan and cut into portions.  In fact, it will probably work to bake the omelet rather than pan cooking it as I did.

The key to making individual servings, such as shown in the photo, is to have the right size pan and the right size baking dish for a serving.  I cooked the omelets individually in a small frying pan and baked them in small dishes I originally bought for stacked enchiladas.  Quantities shown are for 3 servings.

Thermidor sauce

26 g. butter

26 g. all-purpose flour

1 egg

3 oz. clam juice or shellfish stock

½ tsp. Dijon mustard

11 g. grated Parmesan

3 oz. whole milk

4 oz. heavy cream

Juice of ¾ lemon

Salt and pepper to taste

7-9 eggs (depending on how hungry you are)

8 oz. crabmeat

Butter for cooking

Salt and pepper

Chives for garnish

Have everything in place before starting to cook.  Preheat the oven to broil.

First, make the thermidor sauce:  Melt the butter in a skillet.  Add the flour and cook for a couple of minutes, whisking frequently.  Once the flour seems cooked after a few minutes, remove the pan from the heat.  Whisk in the egg, clam juice, and mustard.  Then whisk in the milk, cream, and lemon juice.  Add salt and pepper and check the seasoning.

Melt a little butter in a small skillet.  Scramble the eggs and season with salt and pepper.  Add 1/3 of the eggs and cook until a circular omelet is formed.  The top will not be set but the bottom should be well cooked.  Transfer the cooked omelet to a baking dish.  Repeat with the other 2/3 of the egg.

Top each of the three omelets with the crab and then cover with the thermidor sauce.  Put under the broiler until the sauce is browned and bubbling, a few minutes.  Serve with some bread and a salad.


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