Prepare the hollandaise sauce mix following the instructions on the package. Reserve warm for plating.
Melt one tablespoon of butter in a sauté pan add olive oil over medium heat. Add shallot, salt, and black pepper. Cook for 1-2 minutes. Now add claw meat and special crabmeat blend. Remove from heat and fold together. Now add mascarpone cheese to the pan and reserve.
Whisk two eggs with heavy cream, green onion, salt, and ground black pepper.
Melt one tablespoon of butter in a non-stick sauté pan over medium heat.
Pour egg mixture into sauté pan. Add one half of the crab mixture to one half of the eggs.
Let the egg start to firm up then gently fold the other half over to encase the crabmeat mixture.
Place the omelet on a warm entrée plate top with the other half of the warm crab mixture. Ladle 2-3 oz. of hollandaise on top the finish with a sprinkle of parsley and serve with a side of chateau broccoli vegetable blend.
Ingredients
2 oz. Empire’s Treasure® claw meat
2 oz. Empire’s Treasure® Crabmeat Special Blend
1 tbsp. Nature's Best Dairy® Butter, Unsalted
1 tsp. Roma® Oil, Olive
1 ea. Peak Fresh Produce® Shallot(s), peeled and small dice
1/2 cup Roma® Cheese, Mascarpone
1/8 tsp. West Creek® sea salt kosher
1/8 tsp. Contigo® ground black pepper
2 ea. Nature’s Best Dairy® XL AA Cage Free Eggs
1 tbsp. Nature's Best Dairy® Cream, Heavy Whipping
