In a saucepan, heat crab meat, half-and-half, onion, thyme, salt and hot pepper sauce. Blend flour and water together and add to sauce. Stir constantly and cook until thick. For each omelet, beat together 2 eggs, % teaspoon salt and a dash of pepper. To a small omelet pan, add 2 teaspoons margarine and heat until margarine sizzles. Pour egg mixture into omelet pan. When eggs are partially cooked, run a spatula around the edge, lifting slightly to allow uncooked egg to flow underneath. When omelet is almost done, sprinkle % cup cheese on top and continue to cook until cheese melts. Place 54 cup mixture on one side of the omelet. Fold in half. Repeat procedure until 6 omelets are made. Makes 6 servings.
1 lb. blue crab meat or cooked flaked fish
2 cups half-and-half cream
2 tablespoons sliced green onion
½ teaspoon leaf thyme
½ teaspoons salt
6-8 drops Tabasco
2 tablespoons flour
¼ cup water
¼ cup margarine
12 eggs (for 6 omelets)
1½ teaspoons salt
Dash pepper
1½ cups grated cheddar cheese
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