Crabcake Omelette Recipe

Make the crab cake mixture

In a medium bowl, gently combine lump crab meat, panko, mayonnaise, Dijon mustard, Worcestershire sauce, chopped parsley, chopped green onion, lemon juice, Old Bay, 1/4 tsp salt, and 1/4 tsp black pepper. Mix carefully to keep lumps of crab intact; do not overwork.

Form & chill

Shape the mixture into one or two small patties about 3 inches wide and 3/4 inch thick. Place on a plate, cover, and chill in the refrigerator for at least 10 minutes (this firms them up for frying).

Pan-fry crab cake

Heat 1 tsp neutral oil in a nonstick or stainless frying pan over medium heat. When shimmering, add the crab patties and cook 2.5–3 minutes per side until golden brown and warmed through. Transfer to a paper-towel-lined plate and keep warm.

Prepare asparagus

Trim woody ends from asparagus (snap or cut the bottom 1–1.5 inches). If spears are thick, slice lengthwise or halve them so they cook quickly and fit in the pan.

Cook asparagus

In the same pan used for crab cakes (wipe out if necessary), heat 1 tsp olive oil over medium-high heat. Add asparagus, sprinkle 1/4 tsp salt and a pinch of black pepper, and sauté 3–5 minutes until bright green and tender-crisp. If using cherry tomatoes, add them for the last 1–2 minutes to blister. Remove asparagus and keep warm.

Beat eggs

In a bowl, crack 4 large eggs, add 2 tablespoons milk, 1 tsp salt, and 1 tsp black pepper. Whisk until fully combined and slightly frothy.

Cook omelette

Heat a 10–12 inch nonstick skillet over medium-low heat. Add 1 tablespoon butter and 1 tsp olive oil. When butter foams but before it browns, pour in the egg mixture and tilt the pan to distribute evenly. Allow eggs to set at the edges, using a spatula to gently pull set edges toward the center and tilt pan so uncooked egg flows underneath.

Assemble filling

When eggs are nearly set but still slightly moist on top (about 2–3 minutes), arrange the cooked asparagus spears across the center of the omelette and place the warm crab cake(s) on top (if two, nestle them side by side). If the crab cake is thick, you can slice it in half horizontally to distribute more evenly. Fold one side of the omelette over the filling, then slide onto a plate seam-side down. Alternatively, fold into thirds.

Finish

Allow omelette to rest 30 seconds so residual heat finishes cooking. Top with halved cherry tomatoes (if using) and a squeeze of lemon.

Whisk together 2 tsp mayonnaise, 1 tsp lemon juice, 1/4 tsp hot sauce, and 1 tsp chopped chives or parsley. Drizzle a thin line over the omelette or serve on the side for dipping.

Divide the omelette onto plates if making multiple servings, garnish with extra parsley or chives and lemon wedges. Serve immediately while warm.