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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The New Orleans Restaurant Cookbook by Deirdre Stanforth
Servings: 2
2 tablespoons chopped shallots, or green onions
1 tablespoon butter
4 oysters
4 large shrimp
2 ounces lump crabmeat
4 fresh mushrooms, peeled and sliced
1 ounce white wine
1 ounce cream
3 eggs
1 tablespoon oil
Salt and pepper to taste
Sauté shallots in butter. Add oysters, shrimp, crabmeat, mushroom and wine. Cook until dry, then add cream. Beat eggs until frothy. Preheat oil in an omelet pan, add eggs and seafood. Season, roll omelet, and cook until done.