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Ingredients

• Filling
• 60ml chicken stock
• 1 tbsp Dijon mustard
• 4 tbsp double cream
• 2 tbsp butter
• 170g (6 oz) tinned crab meat
• 170g (6 oz) small, cooked and peeled prawns
• Sauce
• 60ml double cream
• 1 tsp Dijon mustard
• 115g (4 oz) Cheddar, grated
• dash nutmeg
• salt and pepper, to taste
• Omelette
• 4 eggs, beaten
• 60ml double cream
• salt and pepper

Description

A Thin Omelette Wrapped Around A Crab And Prawn Filling, Then Served With A Cheddar Sauce. Perfect For A Special Brunch Or Late Supper!

All Recipes UK