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Puffy Crab Omelet

When entertaining to make ahead, bake omelet up to an hour before serving. Leave omelet in pan. To serve reheat omelet in 400° oven for 5 to 8 minutes.

3/4 cup butter
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups milk
6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1 dash salt
1 dash ground red pepper
1 1/3 cups whipping cream
2 tablespoons dry sherry
2 cups cooked crabmeat

Butter a 15"x 10"x 1" baking pan. Line the pan with waxed paper, then butter and flour the paper. Set pan aside. For omelet, in a heavy medium saucepan melt 3/4 cup butter. Stir in the 3/4 cup of flour, 1/4 teaspoon salt, and nutmeg. Add milk. Cook and stir over medium-high heat. until the mixture follows the spoon around the saucepan. Remove from heat and cool for five minutes. Add eggs one at a time, beating with a whisk until combined. Spread the egg mixture in the prepared baking pan. Bake in 400° oven for 20 to 25 minutes or until the omelet is puffy and golden. Meanwhile for filling, in a heavy saucepan melt the 2 tablespoons butter. Stir in the 2 tablespoons flour, salt and red pepper. Add the 1 1/3 cups of whipping cream all at once. Cook and stir until thickened and bubbly. Add sherry, then cook and stir for one minute more. Stir in the 2 cups crabmeat. Cook until just heated through. Set filling aside. Line a flat surface with a large sheet of waxed paper. When the omelet is done immediately loosen it from the pan and invert the omelet onto the waxed paper. Peel off paper from the bottom of the omelet. Spread the omelet with 3/4 of the filling. Roll up the omelet without the waxed paper, jellyroll style, starting from one of the short sides. Transfer the omelet roll to a serving platter, seam side down. Stir one or two tablespoons of the additional whipping cream into the remaining filling, then spoon mixture on top of omelet roll. Garnish with lemon twists and sliced or chopped crab if desired.

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