Crab And Cremini Omelet Recipe

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You've likely had a mushroom omelet at some point in your life, and if you're lucky, you might have had crab omelet, but it's not as guaranteed that you've had both combined. Earthy, savory mushrooms aren't an obvious pairing for mild, sweet, and luscious crab meat, but when combined with custardy egg and creamy, herbed cheese, the combination is incredibly delicious. With the right preparation, the umami depth of the mushrooms complements the richness of the melty cheese filling and the delicate sweetness of the crab, and the flavors suddenly make perfect sense together.

In this crab and cremini omelet recipe, creamy, luxurious Boursin cheese does quite a bit of heavy lifting, infusing the eggy base with herby flavor without the need for many additional seasonings. The creamy cheese also bridges the gap between the earthy cremini mushrooms and delicate lump crab, transforming the seemingly contrasting flavors into one cohesive dish. This breakfast-inspired take on crab-stuffed mushrooms makes for a surprisingly elegant way to start the day, without being too difficult to make and without requiring a whole laundry list of ingredients.

You'll need some more obvious omelet ingredients to make this recipe, like eggs, salt, pepper, butter, and milk, but you'll also need those two specialty ingredients: crab and creminis. While I recommend using canned lump crab meat, you can be as luxurious as you want with this recipe, using fresh packaged lump crab meat or even crab cracked freshly from the legs. Cremini mushrooms, on the other hand, are more straightforward. You'll just want to look for mushrooms labelled as such at the grocery store, or look for ones that are called baby Bellas. 

From there, you'll just need olive oil, chives, parsley, and Boursin cheese. You can use any of the six most popular flavors of Boursin, but my favorite for this recipe is the garlic and fine herbs.

Heat the olive oil in a skillet over medium heat.

Add the mushrooms and cook to brown, about 5 minutes.

Season the mushrooms with ⅛ teaspoon each salt and pepper, then remove from the heat.

Melt the butter in a small, omelet-sized nonstick skillet over medium-low heat.

While butter melts, beat the eggs and milk together until very smooth. The egg should run smoothly off of the whisk.

Pour the eggs into the skillet and begin to cook.

Once the egg begins to set, about 10 seconds, begin lifting the sides to allow egg to seep into the skillet and fill the empty space. Repeat until all liquid is removed from the top of the egg, but the surface is still wet, about 1 minute total.

Top one side of the omelet with Boursin cheese, crab, and chives. Cook for 10 seconds, or until egg is just set.

Carefully flip the plain omelet side over to cover the filling on the other side, then transfer to a plate. Let the cheese melt in the residual heat for 20 seconds.

Season the top of the omelette with the remaining ⅛ teaspoon salt, then top with cooked mushrooms and chopped parsley to serve.

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Boursin is a soft, spreadable Gournay-style cheese created by cheesemaker François Boursin in Northern France. What sets this type of cheese apart from others is its uniquely creamy yet crumbly texture, somewhere between spreadable cream cheese and crumbly goat. Thanks to this unique texture, there are seemingly endless creative ways to use Boursin cheese, like blending it into a soup, melting it into a pasta sauce, or loading it up into an omelet as we do here.

Boursin is a very specific product that is hard to replace exactly, but if you can't find it, there are other cheeses you can try. The closest swap is plain cream cheese with added herbs of choice, or a store-bought herbed cream cheese, which will melt into a similarly rich and creamy taste and texture. You could also use goat cheese, which would add a tangy and slightly funky element to the dish, but would ultimately provide a similarly crumbly texture. It's important not to swap the Boursin for sharper cheeses like cheddar or strongly flavored cheeses that would overwhelm the delicate crab. This recipe relies on Boursin's creamy texture and herby flavor to marry the mushrooms and crab, so I definitely recommend using it if you can.

Multiplying an omelet recipe isn't quite as simple as pouring eight eggs into a pan. Eggs cook quickly and omelets require a precise method of shifting the eggs around to cook evenly in one smooth layer, which is harder to achieve in a large skillet. Instead of trying to make one large omelet to split into several smaller pieces, I recommend working in batches, making just one omelet at a time. This doesn't necessarily mean you need to beat each omelet separately (though you can, if you wish), it simply means that you need to pour just one omelet's worth of egg into the small skillet at a time.

To save some time, you can also combine the crab and Boursin ahead of time, making it easier to scoop and crumble both into the omelets each time. To simplify things further, you can make the mushrooms in a larger batch and spoon them over each omelet as they are made to order. If serving several omelets, begin the mushrooms and eggs at the same time so that the mushrooms can stay warm while the omelets finish cooking.

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