Crab Salad Omelet

Crab Salad Omelet
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  • ¼ medium avocado, cut into 4 slices lengthwise
  • 2 tablespoons unsalted butter (¼ stick)
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 4 teaspoons whole milk
  • 6 large eggs
  • For the omelets::
  • + 8 more ingredients
    • ¼ teaspoon hot sauce, such as Tabasco (or "make your own":/recipes/29073)
    • ½ teaspoon Old Bay Seasoning
    • 1 teaspoon freshly squeezed lemon juice
    • 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
    • 1 teaspoon minced fresh chives
    • 2 tablespoons "mayonnaise":/recipes/11053
    • 2/3 cup lump crabmeat, picked over for shells (about 4 ounces)
    • For the crab salad::

For the crab salad: Place all of the ingredients in a small bowl and stir until combined; set aside. For the omelets: Whisk the eggs, milk, salt, and pepper in a large bowl until pale yellow and the egg yolks and whites are evenly combined. Set 2 serving plates aside. Melt 1 tables...

View full recipe at Chow


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