Jul 14 2026
Restaurants›Ruffino's On The River›Crabmeat Omelet Recipe

Crabmeat Omelet Recipe

Inspired by Ruffino's On The River
Time30m
Serves2

Louisiana jumbo lump crabmeat, fontina cheese, hollandaise, Benton's bacon

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Ingredients

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Main Ingredients

Hollandaise Sauce

Method

Main Preparation

  1. 1

    Cook the Bacon

    In a skillet over medium heat, cook the chopped Benton’s bacon until crispy. Remove from the skillet and drain on paper towels.

  2. 2

    Prepare the Egg Mixture

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

  3. 3

    Cook the Omelet

    In the same skillet used for bacon, pour in the egg mixture and cook on medium-low heat. As the edges start to set, gently pull them towards the center, allowing the uncooked eggs to flow to the edges.

  4. 4

    Add Crab and Cheese

    When the omelet is mostly set but still slightly runny on top, evenly distribute the crabmeat, cooked bacon, and shredded Fontina cheese over one half of the omelet.

  5. 5

    Fold and Finish Cooking

    Carefully fold the omelet in half over the fillings. Cook for an additional minute or until the cheese is melted and the omelet is fully cooked.

Hollandaise Sauce Preparation

  1. 6

    Prepare the Hollandaise

    In a heatproof bowl, whisk the egg yolks and lemon juice until pale and thick. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water.

  2. 7

    Add Butter

    Gradually drizzle in the melted unsalted butter while continuously whisking until the sauce is thick and emulsified. Season with salt and a pinch of cayenne pepper to taste.

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