Open-Faced Crab Omelet
Leftover crab from the night before turns into a luxe breakfast. The egg and crab are rich, but finishing with lemon zest and fresh herbs adds a brightness that balances everything out.
2 tablespoons ghee
2 shallots, thinly sliced
8 ounces crabmeat
6 eggs, beaten
chopped tarragon, chives, and lemon zest to garnish
1. Heat the ghee in a nonstick pan over medium-low heat. Add the shallots and a pinch of salt and cook gently for about 8 minutes, until translucent and fragrant. Then add the crabmeat and cook for another 2 to 4 minutes, just so the flavors of the crab, ghee, and shallots can meld.
2. Increase the heat to medium-high for a minute before adding the eggs. Once you add the eggs, work quickly using a fork or a spatula to lightly beat the mixture until curds start to form. Let the base set for a few more seconds and then you can fold the omelet in half (or in thirds, folding in either side). Finish by topping with the chopped herbs and lemon zest.
Originally featured in Is it Antifeminist to Cook for Your Boyfriend?