Crab Dip Omelette
This rich breakfast will leave you full and satisfied.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Breakfast
Keyword: breakfast, egg dishes, gluten-free, seafood
Servings: 2
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.
If using fresh crab in the shell, boil crab for about 8 minutes in large pot of salted water. See this video for instructions. I found that the meat from the main cavities of two crabs gave me enough for the dip. That left me with the legs for later!
If a 4-egg omelette is too much for you, you can halve the recipe and make a smaller omelette (be sure to use a small, 8-inch pan), or you can simply cut the 4-egg omelette in half if serving two people.