Cathy's Crab and Artichoke Heart Omelet with Hollandaise Sauce

Ingr:
6 ounces flaked crabmeat

2 tablespoons shredded parmesan cheese
salt
freshly ground black pepper
6 eggs
2 tablespoons water
1 ounce butter
2 tablespoons heavy whipping cream

Mix the flaked crabmeat with the cheese and season with salt and pepper. Lightly beat the eggs in a bowl with the water and salt and pepper. Melt the butter in a small skillet and when the froth subsides, pour in the eggs. Place the crab and cheese on top of the eggs just when the eggs are beginning to set. Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.

Hollandaise sauce:


Place 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairly large saucepan or double boiler.With a hand whisk, whisk all the ingredients until blended together. Cut the butter into small chunks and add to the saucepan. Turn the heat on the cooker to medium and begin to whisk the ingredients. As the butter melts, make sure that you blend it thoroughly into the egg yolks. Whisk until all of the butter has blended into the eggs. If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce. Once all of the butter has melted and a sauce has been formed, continue whisking until the sauce thickens  Remove from heat and keep the sauce warm before serving for up to 30 minutes.