Crabcake Omelette Recipe

Mix and form

In a medium bowl gently combine lump crab meat, panko, mayonnaise, Dijon, Worcestershire, Old Bay, chopped parsley and egg yolk. Mix carefully to avoid breaking lumps of crab. Season with a small pinch of salt and the 0.5 tsp lemon juice. Form into two compact 2.5–3 inch patties (use one for the omelette, reserve the other).

Pan-sear

Heat a nonstick or stainless steel skillet over medium-high and add 1 tsp vegetable oil. When shimmering, add crab patties and cook 2–3 minutes per side until golden brown and heated through. Remove and keep warm on a plate tented with foil.

Wash and dry baby spinach. In a small skillet over medium heat, melt 1 tsp butter. Add spinach and sauté just until wilted, about 1–1.5 minutes. Season with a pinch of salt, freshly ground pepper, and 0.5 tsp lemon juice. Remove from heat and drain any excess liquid.

Crumble 2 tbsp feta and set aside.

Set up a double boiler (a heatproof bowl over simmering water, not touching the water). Whisk 2 egg yolks with 1 tsp lemon juice and 0.25 tsp salt until slightly thickened. Place bowl over barely simmering water and whisk constantly while slowly drizzling in the warm melted butter (in a thin stream) until emulsified and sauce is thick and glossy. Remove from heat, taste and add a pinch of cayenne or a drop of hot sauce if desired. Keep warm (don’t overheat or it will split).

If Hollandaise begins to thicken too much, whisk in 1 tsp warm water to loosen before serving.

In a bowl whisk together 3 large eggs, 2 tbsp whole milk, 1 tsp salt and 1/4 tsp freshly ground black pepper until uniform and slightly frothy.

Heat a 9–10 inch nonstick skillet over medium-low and add 1 tbsp unsalted butter. Swirl to coat and let butter foam but not brown. Pour the beaten eggs into the pan and let set for 10–15 seconds.

Using a silicone spatula, gently pull the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue for about 1–1.5 minutes until the top is mostly set but still slightly creamy.

Place the warm pan-seared crabcake in the center of the omelette (use one patty). Spoon the wilted spinach on one side of the crabcake (or evenly across the center) and sprinkle crumbled feta over the spinach and crabcake.

Fold one side of the omelette over the filling, then gently tilt the pan and slide the omelette onto a plate, folding the other side if desired so the crabcake sits inside or partially exposed on top.

Toast 1 slice of sourdough (or chosen bread) to desired doneness. Butter lightly.

Place the plated omelette alongside the toast. Spoon 2–3 tbsp warm Hollandaise over the top of the folded omelette and, if desired, over the exposed crabcake. Garnish with a small pinch of chopped parsley and an optional extra grind of black pepper and a lemon wedge on the side.

Serve immediately while Hollandaise and crabcake are warm. Leftover crabcake (the second patty) can be refrigerated for up to 24 hours or gently reheated in a skillet.