Crab Omelette Recipe

Place diced potatoes in a pot, cover with cold water, add a pinch of salt and bring to a simmer. Par-cook (not fully soft) for 6–8 minutes until just tender when pierced. Drain and let steam-dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and butter until shimmering.

Add the drained potatoes in a single layer (work in batches if necessary). Let brown undisturbed 4–5 minutes, then toss or flip to brown other sides another 4 minutes.

Add diced onion, smoked paprika, garlic powder, salt and pepper. Continue cooking, stirring occasionally, until onions are softened and potatoes are crispy and golden, about 4–6 more minutes. Taste and adjust seasoning.

Stir in chopped parsley if using and keep warm on very low heat or transfer to a warm plate while you make the omelette and hollandaise.

Prepare a double boiler: bring an inch of water to a gentle simmer in a small saucepan. Use a heatproof bowl that sits on top without touching the water.

Whisk the egg yolks vigorously in the bowl until slightly thickened. Add the lemon juice and continue whisking.

Place the bowl over the simmering water, whisking constantly so the yolks gently thicken (do not scramble). After about 1–2 minutes they should be warm and slightly thicker.

Remove bowl from heat. Very slowly drizzle in the warm melted butter while whisking continuously until the sauce is thick and emulsified. If the sauce becomes too thick, whisk in up to 1 teaspoon hot water to loosen.

Whisk in Old Bay seasoning and sea salt. Taste and adjust with more lemon or Old Bay as desired. Keep warm in a thermos or over very low heat (off direct steam) until plating.

Wilt the spinach: in a medium skillet over medium heat add 1 tablespoon butter. Add fresh spinach and a pinch of salt; cook, stirring, until just wilted, about 1–2 minutes. Remove and squeeze out excess moisture. Set aside.

Make the eggs: crack 4 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk briskly until uniformly blended and slightly frothy.

Heat a 9–10 inch nonstick skillet over medium-low heat and add 1 tablespoon butter, swirling to coat. Pour the beaten eggs into the pan and let them sit undisturbed for 10–15 seconds until the edges begin to set.

Using a spatula, gently pull set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until eggs are mostly set but still moist on top, about 1–2 minutes.

Arrange the wilted spinach evenly over one half of the omelette. Top the spinach with the jumbo lump crab meat, distributing gently so lumps remain intact. Sprinkle the grated Gruyère across the crab and spinach.

Fold the empty half of the omelette over the filling with a spatula to form a half-moon. Let it cook another 30–60 seconds to warm the filling and melt the cheese, but avoid overcooking—aim for a soft, slightly custardy interior.

Carefully slide the omelette onto a warm plate.

Spoon 2–3 tablespoons of the warm Old Bay hollandaise over the top of the omelette. Sprinkle a light pinch (about 1/8 tsp) of Old Bay over the sauce for extra flavor.

Arrange a generous portion of home fries alongside the omelette. Garnish with a lemon wedge to be squeezed over the crab if desired.

Serve immediately while hollandaise is warm and eggs are tender.