Crabmeat Omelette Recipe

Cook bacon

Preheat oven to 400°F (200°C). Lay bacon slices on a rack set over a baking sheet. Bake 12–18 minutes until crisp to your liking. Remove and drain on paper towels. Keep warm in a low oven (200°F/95°C) while finishing other components. Reserve a teaspoon of bacon fat for the beans if desired.

Simmer grits

In a medium saucepan bring 3 cups water and 1/2 cup whole milk to a gentle boil. Stir in 1 cup stone-ground grits and 1/2 tsp salt. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and creamy (shorter for quick grits).

Finish grits with cheese

Remove grits from heat. Stir in 1 tbsp unsalted butter, 2 tbsp softened cream cheese, 1/2 cup grated sharp cheddar and 2 tbsp grated Parmesan until melted and smooth. Adjust seasoning with 1/8 tsp black pepper. Keep covered and warm.

Sauté aromatics

In a small skillet over medium heat add 1 tsp vegetable oil (or reserved bacon fat). Add 1 thinly sliced scallion (white and some green), 1 minced garlic clove and the optional minced scotch bonnet/habanero (if using). Sauté 1–2 minutes until fragrant.

Simmer beans

Add 1 cup drained red kidney beans, 1/4 cup coconut milk, 1/2 tsp chopped fresh thyme (or 1/2 tsp dried), 1/8 tsp ground allspice, 1 tsp lime juice, 1/2 tsp salt and 1/8 tsp black pepper. Stir and simmer gently 4–6 minutes until slightly thickened and heated through. Taste and adjust seasoning. Keep warm.

Prepare champagne butter and crab

In a small saucepan over low heat, combine 2 tbsp champagne and 2 tbsp unsalted butter. Warm gently until butter melts and the liquid reduces slightly (about 2 minutes). Remove from heat and gently fold in 4 oz jumbo lump crabmeat and 1 tbsp finely chopped chives. Season the crab lightly with a pinch of salt and a crack of black pepper. Keep warm.

Beat eggs

In a bowl whisk together 4 cage-free large eggs, 1 tsp salt and 1/4 tsp freshly ground black pepper until just combined and slightly frothy.

Cook omelette

Heat a nonstick 9–10 inch skillet over medium-low and add 1 tsp olive oil. Add 1 tsp butter (from Finishing & Garnish) or a bit more if needed. Pour the beaten eggs into the pan, swirl to coat. As eggs set, gently push cooked edges toward center with a spatula and tilt pan to let unset egg flow underneath. When eggs are mostly set but still slightly wet on top (about 2–3 minutes), spoon the warm champagne crab mixture across the center of the omelette.

Fold and finish

Carefully fold one side of the omelette over the filling to form a half-moon. Cook 20–30 seconds more to finish the center (do not overcook; eggs should be tender). Slide omelette onto a warm plate, dot with a little extra butter if desired, and garnish with remaining chopped chives or parsley.

Spoon a generous portion of three-cheese grits onto each plate. Place the crabmeat omelette beside the grits. Arrange crisp bacon slices alongside. Spoon 1/3 of the Caribbean-style beans next to the grits and omelette. Garnish with fresh parsley or microgreens and a lemon wedge if desired. Serve immediately.