Jul 14 2026
Restaurants›Patio 44 Gulfport›Crab Fondue Omelet* Recipe

Crab Fondue Omelet* Recipe

Inspired by Patio 44 Gulfport
Time1h
Serves2

Patio’s delicious blue crab fondue in a three-egg omelet, and served with our famous gouda grits, served with brunch potatoes

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Ingredients

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Omelet

Crab Fondue

Gouda Grits

Brunch Potatoes

Method

Omelet

  1. 1

    Prepare the Egg Mixture

    In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.

  2. 2

    Cook the Omelet

    In a non-stick skillet, melt the butter over medium heat. Pour the egg mixture into the skillet, swirling to coat the bottom evenly. Cook for about 2-3 minutes until the edges start to set.

Crab Fondue

  1. 3

    Make the Fondue

    In a saucepan over low heat, combine the cream cheese and shredded gouda cheese. Stir until melted and smooth.

  2. 4

    Add Crab and Flavorings

    Gently fold in the blue crab meat, minced garlic, Worcestershire sauce, lemon juice, and chopped chives. Cook for an additional 2-3 minutes until heated through.

Gouda Grits

  1. 5

    Cook the Grits

    In a medium saucepan, bring the water to a boil. Stir in the grits and salt. Reduce heat to low and cover, cooking for 20-25 minutes, stirring occasionally.

  2. 6

    Finish with Milk and Cheese

    Once grits are cooked and creamy, stir in the milk and shredded gouda cheese until fully incorporated. Adjust seasoning if needed.

Brunch Potatoes

  1. 7

    Prepare the Potatoes

    Preheat the oven to 400°F (200°C). In a bowl, toss the diced potatoes with olive oil, paprika, salt, and black pepper.

  2. 8

    Roast the Potatoes

    Spread the seasoned potatoes on a baking sheet in a single layer. Roast for 25-30 minutes or until golden brown and crispy, flipping halfway through.

Assembly

  1. 9

    Assemble the Dish

    Once the omelet is cooked, spoon the crab fondue mixture over half of the omelet and fold it over. Serve it alongside the gouda grits and brunch potatoes.

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