January in the Pacific Northwest is short on produce, but it makes up for it with abundant crab. Growing up, I would help my dad put on a crab feed fundraiser for our church every January. In my mind, January is crab season.
I could eat the succulent flesh all month, in every form: crab legs with melted garlic butter and lemon, crab bisque and, last but definitely not least, rich, creamy crab dip.
This crab dip omelette was inspired by the dip recipe over at The Recipe Critic. It uses cream cheese, cheddar cheese, sour cream AND mayonnaise, because why not? And the Worcestershire, lemon garlic and paprika really make it pop. I used Beecher’s smoked flagship cheddar and Oh. My. God. was it good. The smoky flavor really worked with the Worcestershire and paprika, and complemented the crab perfectly.
This recipe will make more crab dip than you’ll need for one omelette, but I feel like not having leftover crab dip to munch on with crackers or celery would be a cardinal sin. There was a 36-hour period while making these omelettes where I honestly had crab for every meal, in different forms. It was glorious.
This recipe takes a while to make, especially if you’re using fresh crab in the shell, so feel free to make the dip ahead of time and store it in the fridge until you’re ready to make the omelettes. After you plate the omelette, top it with a little avocado. You will not be disappointed. If you’re really hungry, serve it with potatoes and greens for a full brunch.
Crab Dip Omelette
For the dip
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon worcestershire sauce
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup white cheddar cheese, grated
- 1 pound cooked crab meat (see note)
- 1 green onion, chopped, for garnish
For the omelette
- ⅓ tablespoon butter
- 4 eggs
- ⅓ cup crab dip
- In medium bowl, beat all dip ingredients except grated cheese and crab meat until smooth. Fold in crab and cheddar. Stir to combine and garnish with green onions. Dip can be stored in the fridge for up to 3 days.
- Whisk eggs in small bowl. Heat butter in medium sauté pan over low and cook eggs, covered, until just set, 5-7 minutes. Spread crab dip on half of the egg mixture and fold omelette over. Cook about 2 more minutes on each side, covered, until omelette puffs up. Be very careful when flipping – use two spatulas if necessary. Garnish with avocado.
Hungry for more? Check out my White Cheddar Omelette and my Chorizo Breakfast Tacos.