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1
In a mixing bowl, combine the crab meat, shallots, and green onions together.
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2
Season with salt and pepper.
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3
In a mixing bowl, whisk the whole eggs and cream together.
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4
Season the eggs with salt and pepper.
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5
Heat the 2 tablespoons of butter in a 6-inch non-stick saute pan until it foams.
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6
Pour in a quarter of the beaten eggs.
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7
Using a rubber spatula , pull the cooked egg away from the pan and allow the raw egg to run onto the hot part of the pan.
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8
Sprinkle 1/4 cup of the crab mixture and 1/4 cup of the grated cheese over the eggs.
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9
When almost set, tap the edge of the pan , opposite of the handle, on the edge of the burner, moving the egg down to the edge of the pan.
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10
Tap to fold the egg over by one-third, then fold onto a small service plate.
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11
Repeat the process until all the eggs are used.
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12
In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, Tabasco, and water, until pale yellow in color.
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13
Season with salt and pepper.
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14
Be careful not to let the bowl touch the water.
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15
Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.
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16
Add the tasso and continue whisking for 30 seconds.
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17
To assemble, spoon the sauce over each omelet and garnish with green onions
