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Open-Faced Crab Omelet

goop

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.

Serves 2 to 4

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.