Blue Crab Omelet Recipe
Filled with lump blue crab meat and topped with bacon, melted jack cheese, mornay sauce, tomato and avocado. Served with roasted breakfast potatoes and toast or a muffin.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Omelet and Toppings
Method
Preparation
- 1
Prepare the Bacon
Cook the bacon slices in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cooled, chop into small pieces.
- 2
Make the Omelet
In a bowl, whisk the eggs until well mixed. Heat a non-stick skillet over medium heat, add a bit of butter or oil if desired. Pour in the eggs and gently stir with a spatula. Once the edges start to set, add the blue crab meat, bacon pieces, and jack cheese on one half of the omelet.
- 3
