Chef Shaina Loew-Banayan of Hudson, New Yorks Cafe Muttonone of our 10 Best New Restaurants of 2022pays tribute with their Floridian dad (and nostalgic love of Boursin) with this particular sunny omelet filled up with zesty spreadable cheese gently folded in with chunks of sweet crabmeat.
Because the ingredients are so simple, this recipe offers you ample chances to refine your omelet technique. After the eggs hit the skillet, Loew-Banayan finds its most reliable to stir the eggs in small circles, moving the spatula round the pan in a more substantial circle before eggs become small curds. After the eggs won’t stay static in motion, firmly tap the pan contrary to the stove to make sure an evenly set omelet with a smooth exterior. Utilizing a excellent nonstick pan is paramount to avoiding stuck eggs, and a finishing gloss of butter lets that golden omelet shine just like the Florida sun.
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5.2-oz. package Boursin Garlic and Fine Herbs cheese
tsp. finely grated lemon zest
Tbsp. fresh lemon juice
Tbsp. finely chopped parsley
tsp. cayenne pepper
oz. jumbo lump crabmeat, picked over
Ritz crackers (about 1 sleeve)
Tbsp. unsalted butter, divided, plus much more for serving
Tabasco (for serving)
Step one 1
Mix one 5.2-oz. package Boursin Garlic and Fine Herbs cheese, 1 tsp. finely grated lemon zest, 2 Tbsp. fresh lemon juice, 1 Tbsp. finely chopped parsley, and tsp. cayenne pepper in a little saucepan to mix. Gently fold in 8 oz. jumbo lump crabmeat, picked over, until just combined, taking care never to break it up an excessive amount of. Place pan over medium heat and cook, stirring occasionally, until mixture is merely warmed through, about three minutes. Reduce heat to lowest setting and keep filling warm.
Step two 2
Whisk 12 large eggs in a big bowl until smooth. Reserve.
Step three 3
Place 32 Ritz crackers (about 1 sleeve) in a big resealable bag, close, and crush to coarse crumbs with a rolling pin or heavy pot.
Melt 2 Tbsp. unsalted butter in a little nonstick skillet over medium heat. Cook crackers, stirring often, until golden brown, about five minutes. Transfer to a bowl; let cool.
Get rid of skillet and melt 1 Tbsp. unsalted butter, swirling pan, over medium-low heat. Pour in a single quarter of reserved eggs; season with kosher salt. Cook, stirring in small circles around pan with a heatproof rubber spatula, until small curds form, about 2 minutes. Continue steadily to cook without stirring until eggs are nearly cooked through, about 1 minute longer. Tap pan firmly against stove to balance out eggs, then remove from heat and tuck any wispy edges under. Spread one quarter of filling over 1 side of omelet, then fold other side up and over filling. Slide omelet onto a plate and rub a bit more butter at the top (to place some gloss onto it). Repeat process with remaining eggs and 3 Tbsp. unsalted butter, using 1 Tbsp. per omelet, to create 3 more omelets.
Shower omelets with cracker crumbs; serve with Tabasco.
Do ahead: Filling could be made one day ahead. Let cool; cover and chill. Reheat over low, stirring gently.