Crab Omelette [g] Recipe

Trim and blanch asparagus

Bring a small pot of salted water to a boil. Add the trimmed asparagus pieces and blanch for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath (bowl of ice water) to stop cooking. Drain and pat dry.

Warm and season crab

Gently check the jumbo lump crab for shell pieces and pick through. In a small bowl, combine crab with lemon zest, lemon juice, 1/2 tsp of the salt and 1/4 tsp of the black pepper. Gently toss to combine and set aside. Keep refrigerated until ready to use.

In a bowl, crack the eggs and add the milk, remaining 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously until fully combined and slightly frothy (about 20–30 seconds).

Heat a 9–10 inch nonstick skillet over medium heat. Add the butter and olive oil and allow butter to melt and foam but not brown.

Add the minced shallot to the skillet and sauté briefly in the butter/oil for 30–45 seconds until fragrant and translucent but not browned.

Add the blanched asparagus pieces to the pan and toss for 30–45 seconds just to warm and coat in butter. Transfer asparagus and shallot to a small plate to keep warm.

Add the seasoned crab to the skillet just to warm through for 20–30 seconds, tossing gently — avoid overcooking to keep the crab delicate. Transfer crab to the plate with asparagus.

Reduce heat to medium-low. Give the egg mixture one last whisk. Pour the eggs into the prepared skillet, tilting the pan to distribute evenly.

Using a spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until eggs are mostly set but still slightly soft on top (about 2–3 minutes).

Evenly scatter the warmed asparagus and shallot over one half of the omelette. Crumble the goat cheese into small pieces and distribute over the same half. Top with the warmed crab meat and sprinkle chopped chives on top.

Carefully fold the empty half of the omelette over the filled half using the spatula. Let the folded omelette cook 20–30 seconds more to allow cheese to soften and fillings to meld, keeping the interior creamy.

Slide the omelette onto a warm plate. Season lightly with a pinch of salt and a grind of black pepper if desired.

Drizzle with 1 tsp extra-virgin olive oil, garnish with microgreens or herb sprigs, and serve with a lemon wedge on the side for squeezing over the omelette.

Serve immediately while warm.