Jul 14 2026
Restaurants›Copeland's of New Orleans›Crawfish Velvet Omelet Recipe

Crawfish Velvet Omelet Recipe

Inspired by Copeland's of New Orleans
Time30m
Serves2

4 eggs, crawfish tails, tasso cream sauce, cheddar cheese, parmesan and chives.

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Ingredients

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Omelet Ingredients

Tasso Cream Sauce Ingredients

Method

Omelet Preparation

  1. 1

    Prepare the Crawfish and Cheese

    In a bowl, combine the crawfish tails, cheddar cheese, and chopped chives. Mix well and set aside.

  2. 2

    Whisk the Eggs

    In a separate bowl, crack the eggs and whisk until well blended. Season with salt and pepper to taste.

  3. 3

    Cook the Omelet

    Heat a non-stick skillet over medium heat and add a small amount of butter. Pour in the whisked eggs, swirling to coat the bottom of the pan. Cook until edges start to set but the center is still slightly runny.

  4. 4

    Add Filling

    Once the eggs are mostly set, add the crawfish mixture to one half of the omelet. Carefully fold the other half over the filling.

  5. 5

    Finish Cooking

    Cook for an additional 1-2 minutes until the cheese melts and the omelet is cooked through. Slide onto a plate and keep warm.

Tasso Cream Sauce Preparation

  1. 6

    Sauté Tasso and Garlic

    In a saucepan, melt the butter over medium heat. Add the diced tasso ham and minced garlic; sauté for about 2-3 minutes until fragrant.

  2. 7

    Add Cream

    Pour in the heavy cream, stirring to combine. Bring the mixture to a simmer and cook for about 5 minutes, allowing it to thicken slightly.

  3. 8

    Season the Sauce

    Season the cream sauce with black pepper and salt to taste. Remove from heat.

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