Brown Butter-Seared Lump Crab & Spring Garlic Folded Omelet

Instructions

1. 1

   Place a well-seasoned 8-inch cast-iron or nonstick skillet over medium heat. Add 2 tbsp Unsalted butter and let it melt. We're looking for it to foam, subside, and start smelling like toasted hazelnuts.

   4 min

   Tip: Watch the butter closely; it goes from perfectly brown to burnt in seconds. You want that nutty depth to compliment the sweet crab.

2. 2

   While the butter is browning, crack your 5 Large farm eggs into a mixing bowl. Add the 1 tbsp Heavy cream, 1/2 tsp Fish sauce, a pinch of Kosher salt, and a few cracks of black pepper. Whisk vigorously until entirely homogeneous with no streaks of white.

   2 min

   Tip: The fish sauce is my chef's touch here—it works as an umami booster that makes the crab taste more like crab.

3. 3

   Gently pick through your 6 oz Jumbo lump crab meat to ensure no shell fragments remain. Use a light hand so you don't break up those beautiful, expensive jumbo lumps.

   2 min

   Tip: I like to spread the crab out on a small baking sheet to easily spot any hidden shells.

4. 4

   Once the butter is browned, add the 2 stalks Spring garlic or scallions to the skillet. Pan-sear for about 30 seconds until fragrant, then drop in the 6 oz Jumbo lump crab meat and the 1 tsp Fresh lemon juice. Toss gently just to warm the crab through and coat it in the brown butter. Immediately remove half of this crab mixture to a small bowl to use as a garnish later.

   3 min

   Tip: Do not aggressively stir the crab. We are just pan-searing to wake up the flavors. Treat it with reverence.

5. 5

   Drop your heat down to medium-low. Add the remaining 1 tbsp Unsalted butter to the skillet with the remaining crab. Once melted, pour in your whisked eggs. Let them sit completely undisturbed for about 20 seconds to form a slight bottom layer.

   1 min

   Tip: Temperature control is everything in a Southern kitchen. Lowering the heat ensures we get a delicate custard, not rubbery diner eggs.

6. 6

   Using a heatproof silicone spatula, begin gently folding the eggs. Push the cooked edges toward the center, allowing the liquid egg to run underneath. Continue this gentle folding motion until the eggs are mostly set but still look wet and soft on top.

   3 min

   Tip: Gentle folding is the entire soul of this dish. You want large, luxurious curds that cradle the crab, not scrambled gravel.

7. 7

   While the eggs are still slightly runny on top, sprinkle the 1.5 oz Soft goat cheese down the center. Use your spatula to gently lift one edge of the eggs and fold it over the center, creating a half-moon or an overlapping cylinder. Turn off the heat; the residual heat will finish melting the cheese and setting the center.

   2 min

   Tip: The eggs will continue to cook on the plate, so pull them from the heat a few moments before you think they're completely done.

8. 8

   Slide the folded omelet onto a warm serving plate. Top it generously with the reserved brown butter-seared crab and spring garlic you set aside earlier. Garnish with 1 tbsp Fresh chervil or parsley.

   1 min

   Tip: Serving this on a warm plate is a fine dining trick that makes sure your delicate eggs don't go cold before they hit the table.