Dungeness Crab Omelet

(Serves 1)

I first discovered the harmonious flavor of fresh fish and chicken eggs in Seattle near Pike’s Place Market, where Chinook salmon and scrambled eggs were staple breakfast fare. Sausage and eggs, bacon and eggs, ham and eggs; these are all fine pairings. But to my palate, pigs and eggs fall flat compared to the melodious union of salmon and eggs, trout and eggs, or—my personal favorite—Dungeness crab and eggs. I thank Pacific Northwesterners for introducing me to their various native fishes and their regional spin on an American breakfast classic.

During the short, gloomy days of winter, when you have the time, try making the Dungeness crab quiche. But when you need a simple and quick breakfast, but one loaded with soul-filling flavor and palate-pleasing texture, this omelet should be your wintertime go-to.


2 claws Dungeness crab, cooked (Any part of the crab will do—legs or rib meat. But the meat from the claws has the best color and flavor.)
1 tablespoon sweet cream butter
3 eggs
1 tablespoon whole milk
Sea salt and pepper to taste
1 tablespoon shallot greens, chives, or green onion, chopped


Break the crab claws and remove the meat. Dice into bite-sized chunks and set aside.

Melt the butter in a 10-inch nonstick skillet over medium-low heat. Meanwhile, whisk the eggs and milk with a fork; the mixture doesn’t have to be silky smooth. Once the butter has melted and starts to brown, pour in the beaten eggs. As the edges begin to set, gently push them to the center with a spatula, allowing the uncooked eggs to spill through and fill the skillet again. Do this a couple of times (the whole process takes about 4-5 minutes).

Right before you remove the omelet from the skillet, gently fold in the Dungeness crab meat. Tip the skillet over a plate and let the omelet slide out. Sprinkle with salt and pepper and garnish with the freshly chopped herbs.