Jumbo Crab Omelette

There’s a certain kind of morning that calls for something special, not rushed or routine, but intentional and indulgent. The kind where you take your time in the kitchen, savoring the slow rhythm of breakfast. That’s exactly where this Jumbo Crab Omelette comes in. I remember the first time I made it on a quiet Sunday, windows cracked open to the sound of waves in the distance. The aroma of sautéed onions and bell peppers filled the air, followed by that unmistakable sweetness of crab meat hitting a warm pan. By the time the creamy crab gravy was spooned over the fluffy omelette, it felt less like breakfast and more like a small celebration, one that started and ended at the table.

Why You’re Going to Love This Recipe

Luxurious yet easy: Feels like a gourmet brunch but comes together with simple, everyday steps.
Layers of flavor: From the buttery crab filling to the creamy gravy poured over top, every bite is rich and balanced.
Perfect for special mornings: Whether it’s a slow Sunday, a birthday breakfast, or just because, this omelette sets the tone for something memorable.

Ingredients

Crab Filling
Crab meat
Onions, diced
Bell peppers, diced
Salt
Black pepper
Olive oil, for cooking

Fluffy Omelette
Eggs
Heavy whipping cream
Green onions
Salt, to taste

Jumbo Crab Gravy
Jumbo lump crab meat
Heavy whipping cream
Seafood stock
Onions, diced
Bell peppers, diced
Flour
Parsley, dried
Salt
Black pepper
Unsalted butter, for cooking

Garnish
Green onions, chopped
Parsley, chopped

Instructions

Crab Filling

To a pan over medium heat, add olive oil and sauté the onions and bell peppers for 3 to 4 minutes.
Cook until the onions start to brown around the edges.
Lower the heat and add in the crab meat. Stir to combine, then set aside.

Jumbo Crab Gravy

To a pan over medium heat, add butter and sauté the onions and bell peppers for 3 to 4 minutes.
Add flour and cook for 1 to 2 minutes, or until all the flour is absorbed.
Deglaze the pan with seafood stock, then pour in heavy whipping cream.
Stir to combine and gently fold in the jumbo lump crab meat. Once fully incorporated, set aside.

Fluffy Omelette

To a pan over low heat, add a few tablespoons of unsalted butter.
While it melts, beat together the eggs and heavy whipping cream until light and airy.
Pour the egg mixture into the pan. Working from the outside in, gently move the eggs toward the center as they set.
Once the eggs form a soft base, add the crab filling and some green onions to the center.
Fold the edges toward the center to cover the filling, then fold over and plate.

Assemble

Once plated, pour a generous amount of jumbo crab gravy over the top.
Garnish with chopped green onions and parsley. Serve immediately and enjoy.

Storage and Reheating

Store any leftover omelette and crab gravy separately in airtight containers in the refrigerator for up to 2 days. Reheat the omelette gently in a buttered skillet over low heat, and warm the gravy in a saucepan, adding a splash of cream or seafood stock if it thickens too much.

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