Crab Stuffed Chesapeake Omelet

Trying to pull out the stops for breakfast?

This is it. This is the sexiest omelet you can make. Don’t believe me? Try it.


- Crab meat - Mayo - Lemon juice - Old Bay seasoning - Tabasco - Salt and pepper - Fresh chives - Eggs - Milk - Unsalted butter


Toss the crab meat with the mayo, lemon juice, Old bay and Tabasco. Season with salt and pepper and stir in the fresh chives. Set aside.

In a bowl, whisk together the eggs and milk until smooth and slightly frothy. Season with salt and pepper.

Preheat an 8″ skillet to medium heat. Melt 1 tbs butter and swirl around the pan until foamy. Add half of the beaten eggs to the pan.

Cook for 2 to 3 minutes repeating this step until the omelet starts to hold.

Add half of the crab filling and gently fold the omelet by sliding the pan off the heat and tilting on half towards you.

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Large Radish
Large Radish