Crab & Asparagus Omelet Recipe

Make crab cake mixture

In a medium bowl, gently combine lump crab meat, panko, mayonnaise, Dijon, Worcestershire, beaten egg, scallions, parsley, lemon zest, Old Bay, salt, and black pepper. Be careful not to overmix to keep lumps of crab intact.

Form cakes

Divide mixture into four equal portions and gently form into compact rounds about 3 inches across and 3/4 inch thick. Chill on a tray for 15 minutes to help them set.

Pan-fry crab cakes

Heat 2 tablespoons butter or oil in a nonstick skillet over medium heat. Add crab cakes and cook 3–4 minutes per side until golden brown and heated through. Transfer to a plate and keep warm in a low oven (200°F / 95°C) while you finish other components.

Par-cook potatoes

Place diced potatoes in a pot of cold salted water and bring to a simmer. Cook until just tender when pierced with a fork, about 6–8 minutes. Drain well and let steam dry for a minute.

Pan-fry

Heat 2 tablespoons oil in a large skillet over medium-high. Add diced potatoes in a single layer and cook undisturbed 4–5 minutes until bottoms brown. Add diced onion, toss, and continue to cook, stirring occasionally, until potatoes are crisp and onions are soft, about 6–8 more minutes. Season with paprika, garlic powder, salt, and pepper. Stir in parsley if using and keep warm.

Preheat oven to 425°F (220°C) or use a hot skillet. Toss trimmed asparagus with 1 teaspoon olive oil, salt and pepper. Roast on a sheet pan for 8–10 minutes until tender-crisp and lightly browned, or sauté in a hot skillet 4–6 minutes, turning occasionally. Squeeze lemon over before serving.

Lightly butter the English muffin halves and toast them in a skillet or under a broiler until golden. Place one toasted muffin half on each serving plate. Top each muffin half with a warm crab cake (two crab cakes total can be used — one per muffin half — or stack if preferred).

Poach eggs

Bring 1 liter of water with 1 tablespoon white vinegar to a gentle simmer in a shallow wide pan. Stir to create a gentle whirlpool. Crack one egg into a small cup and gently slip egg into the simmering water. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for firmer yolk. Remove with a slotted spoon, drain on paper towel, and keep warm. Repeat for the second egg.

Place one poached egg on top of each crab cake sitting on the English muffin halves.

Make hollandaise (double boiler or blender method)

Whisk or blend 3 egg yolks with 1 tablespoon lemon juice and a pinch of salt until slightly thickened. If using a double boiler, set bowl over barely simmering water (bowl should not touch water) and whisk constantly while slowly drizzling in the hot melted butter until the sauce is emulsified and thickened. If too thick, whisk in teaspoon increments of hot water to reach desired consistency. Season with cayenne or white pepper. Taste and adjust lemon and salt. Keep warm but not hot (around 140°F / 60°C) until ready to serve.

Spoon or ladle hollandaise over each poached egg and crab cake stack.

Arrange the asparagus alongside the English muffin/crab cake/poached egg stacks. Add a generous scoop of home fries to the plate. Garnish with chopped chives or parsley and serve immediately with lemon wedges on the side.