ATLANTA - Looking for new holiday brunch ideas with a little extra pizzazz?
Tuesday on Good Day Atlanta, Chef Craig Richards joined us from St. Cecilia in Buckhead to show off one of his newest brunch recipes, blue crab and chive omelette with charred lemon hollandaise.
Here's the recipe:
Blue crab and chive omelette with charred lemon hollandaise (Yields 1 omelette)
- 1 Tbsp. unsalted butter
- 3 eggs, beaten with a pinch of salt
- 1 Tbsp. lump blue crab or equivalent
- ½ Tbsp. chives, chopped fine
For the hollandaise
- 1 cup champagne vinegar
- ½ shallot sliced thin
- 2 sprigs of thyme
- 2 egg yolks
- 6 ounces of softened unsalted butter, cut into ½ inch cubes
- water as needed
- salt to taste
- juice from ½ charred lemon
- pinch of smoked paprika
For the hollandaise, reduce the vinegar with shallots and thyme to a little less than a tablespoon. Strain out shallots and thyme and place vinegar in a mixing bowl over a pot of boiling water. Add eggs, salt, butter and lemon juice and whisk until a frothy, smooth, thickened sauce forms. Sprinkle in smoked paprika and keep in a warm place.
For the omelette, melt butter over medium heat in a sauté pan until it foams. Add crab and warm in butter. Lower the heat to medium-low and add eggs so that they form a thin layer along the bottom of the sauté pan. Add chives. Gently pull omelette away from the sides of the pan, tilting it slightly, so that the egg from the middle of the omelette flows to the sides and cooks. Once the omelette sets and can separate from the pan, fold the front third toward the middle then fold again so the omelette is folded in thirds. Plate immediately, spooning hollandaise over the top and garnishing with chives and smoked paprika.