Sunday was Regina’s second Mother’s Day as a bona fide mom (and not just as a super-duper-stepmom). Naturally Bennet and I treated her to a day of yummy-delicious foods that would help make her feel special and loved. Breakfast was headlined by a dungeness crab & avocado omelet with a hollandaise sauce made with a pinch of cayenne and celery salt. Also on the plate was a toasted English muffin (from Bay’s, our favorite muffin maker) with a dab of Irish butter, a slice of crispy applewood-smoked bacon (from Applegate), and a fruit salad of diced pineapple, watermelon, and Hami melon (sort of an elongated Asian cantaloupe). A glass of freshly squeezed tangerine juice completed this perfect brekkie.
To make one omelet you’ll need:
- 2 eggs
- good unsalted butter, about two or three tablespoons
- 1/2 cup to 2/3 cup freshly picked and cooked Dungeness crab
- 2 or 3 slices of ripe avocado
- salt & pepper
- hollandaise sauce, recipes follows
- cilantro leaves for garnish
- a non-stick 9-inch omelet pan with a lid
- a heat-resistant silicon spatula
Now do this:
First, make the hollandaise sauce and set it aside according to the directions below.
With a fork whisk the eggs in a bowl until very uniform in color and consistency. In a small pan (not the omelet pan) melt about a tablespoon of the butter over low heat. When the butter is completely melted add the crab. Warm the crab gently and thoroughly and then turn off the heat.
Now heat the omelet pan over medium-high heat and add about a tablespoon of butter. When the butter has melted tilt the pan in all directions to make sure the butter coats the bottom surface of the pan completely. Pour in the eggs and using your spatula gently push the eggs toward the middle. Again, tilt the pan in a circular fashion to spread out the whipped eggs. Season to taste with salt and pepper. Reduce the heat to medium-low and cover with the lid. Cook the eggs (maybe 30 to 60 seconds) covered until just about set, but still slightly moist-looking.
Add the warmed crab to the eggs, spreading it out on half of the omelet surface, preferably the half closest to you. Top crab with avocado. Season with a bit more salt and pepper. Using your spatula gently flop the other half of the cooked eggs over the crab and avocado. Turn off heat and allow the omelet to warm through in the warm pan for about a minute.
Now gently slide the omelet out of the pan onto a plate. Top with about a quarter cup of warmed hollandaise sauce and a clutch of cilantro. Serve warm and eat immediately!
Hollandaise Sauce for Crab Omelets
- 3 egg yolks, room temperature
- 1 tablespoon heavy cream
- 2 sticks of unsalted butter, cut into 1/2-inch dice, at room temperature
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon celery salt
- 1/8 teaspoon cayenne pepper
- pinch of white pepper
- room temperature water
Set up a double-boiler. That’s going to be a medium-sized pot with a stainless steel bowl that fits in the top comfortably. Use a deep enough pot so that the bowl has at least four inches of clearance below it. Fill the pot with 2 inches of water in the bottom. Bring to a boil and then reduce to a simmer.
Put the egg yolks and cream into the bowl. Whisk gently together. Placed bowl over the simmering water and whisk consistently (but not too vigorously) until the eggs have thickened slightly. If the eggs get a little clumpy you can add a teaspoon or so of water to thin it out, whisking until smooth.
Now add butter, a few chunks at a time, until it melts. You need to whisk constantly after each addition in order for the butter and eggs to emulsify (combine smoothly). When you’ve whisked in all the butter (which should take about six to eight minutes) add the lemon juice and whisk it in until smooth. Add spices. Now check your consistency. Your hollandaise should be smooth, not too thick, and it should flow. If it seems dense, whisk in a little water.
Now, set aside the bowl of hollandaise (off the double boiler) until you’re ready to top your eggs. Keep your pot of water at the ready. You can replace the bowl over the water, turn the simmer back on, and reheat your hollandaise just before you’re ready to assemble. Again, when you reheat the sauce, if it thickens too much, whisk in a bit of water to thin and smooth it out.