Crab Fondue Omelet* Recipe

Sauté aromatics

Melt 2 tbs unsalted butter in a medium skillet over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze

Add the white wine (or chicken stock) and simmer until reduced by half, about 2–3 minutes.

Make the fondue base

Reduce heat to low and stir in the heavy cream, cream cheese, Dijon mustard, Worcestershire sauce, Old Bay, salt and pepper. Cook gently, stirring, until the cream cheese melts and mixture is smooth, about 2–3 minutes.

Incorporate cheese and crab

Stir in the grated gruyère a little at a time until fully melted and sauce is smooth. Fold in the lump crab meat and warm through on low for 1–2 minutes — be careful not to over-stir so crab stays in chunks. Taste and adjust seasoning with lemon juice, additional salt or Old Bay if desired. Stir in chopped chives. Keep warm over the lowest heat or transfer to a warm bowl.

In a medium saucepan bring 2 cups water and 1/2 cup milk to a gentle boil with 1/2 tsp salt. Gradually whisk in 3/4 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, 20–25 minutes (follow package if different). If grits thicken too much, stir in small amounts of milk or water to achieve creamy consistency.

Remove from heat and stir in 1 tbs butter and 1 oz grated aged gouda until melted and incorporated. Season with 1/8 tsp black pepper. Keep covered and warm.

While grits simmer, parboil diced potatoes in salted boiling water for 5 minutes until just tender but not falling apart. Drain and pat dry.

Heat olive oil and 1 tbs butter in a skillet over medium-high heat. Add diced onion and cook 2 minutes until beginning to soften. Add parboiled potatoes and spread in an even layer. Let cook undisturbed for 3–4 minutes to brown, then stir and continue to cook, turning occasionally, until golden and crisp, about 6–8 more minutes.

Season potatoes with smoked paprika, garlic powder, thyme, 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and cook 1 more minute. Keep warm.

Whisk the 3 large eggs with 1 tbsp whole milk, 1/4 tsp salt and 1/8 tsp pepper until homogeneous and slightly frothy.

Heat a 9–10 inch nonstick skillet over medium-low and add 1 tbs unsalted butter, swirling to coat. Once butter foams but before it browns, pour the egg mixture into the pan, tilting to distribute evenly. Let the eggs set gently: as the edges set, use a spatula to lift edges and allow uncooked egg to flow underneath. This should take 1–2 minutes.

When the top is mostly set but still glossy (slightly runny), spoon half of the warm crab fondue down the center of the omelet (reserve the rest if plating on top). Use a spatula to fold one side over the filling, then fold the other side to form a classic omelet or roll gently. Slide the omelet onto a warm plate seam-side down. If you prefer, you may place remaining fondue atop the omelet instead of inside.

Garnish the omelet with a sprinkle of chopped chives or parsley and a squeeze of lemon if desired.

Spoon a generous portion (about 1/2 cup) of gouda grits onto each plate. Place the crab-filled omelet beside the grits. Add a serving of brunch potatoes (about 1 cup) to the plate.

If you kept extra crab fondue aside, drizzle 2–3 tbs over the omelet or serve on the side. Garnish with lemon wedges and extra chives or parsley. Serve immediately.