Crab Omelet

Preparation:

Preparation: Thoroughly clean the mushrooms, removing the earthy base. Wash them quickly so they don't absorb too much water. Let them dry on a sheet of kitchen paper. Cut them into thin slices. In a large pan, heat 2 tablespoons of oil with the garlic clove which you will then remove. Sauté the mushrooms over medium heat for 5 minutes. Stir them often to make them wither evenly. Drain the crabmeat from its preservation liquid and add it to the mushrooms. Let it warm up for a few minutes, stirring constantly; salt and pepper. Remove from the heat and keep warm. In a large bowl, beat the egg yolks with salt and pepper; Gently mix the whipped egg whites. In a large skillet, melt the butter. Pour in the egg cream and let it thicken over low heat. After a few minutes, shake the pan to make the omelette slide towards one of the edges; possibly detach the edge with a wooden spatula. Spread the mushroom and crabmeat mixture over the top of the omelette and fold in half. Serve immediately so as not to disassemble it, sprinkling it with chopped parsley and accompanying it with Aurora sauce.