The only time we’ve had left over crab cakes is, unfortunately, due to sea sickness. It starts with “Yes, I LOVE crab cakes!” to “No thanks, I’m not too hungry just right now” to “I think I’m going to go below and lie down for a bit.” At which point we intervene.
But left over crab cakes can be easily re-purposed into a quick and filling morning breakfast. We discovered this as we were leaving the Delaware Bay, after an intense night with The Great Derecho of 2012. Not all of our crab cakes were consumed during the “epic cloud to ground lightning”* but once the wind calmed, the sun came out and we entered the ocean, appetites regained momentum.
*quote from NOAA weather
Crab Cake Omelettes for 4
2 tablespoons water
4 tablespoons butter or margarine
1-2 teaspoons Old Bay Seasoning
4 small left over crab cakes
4 scallions, chopped
1 heaping cup mild shredded cheese, like Provolone, Monterey Jack or a mix
Each omelette will need to be made one at a time. Whisk 2 eggs and 1/2 tablespoon of water with a fork or wire whisk. Add a little Old Bay Seasoning.
Light your burner to medium-low and heat up one tablespoon butter into a non-stick skillet. Stir in the skillet until the wet eggs begin to solidify.
Once the eggs have firmed up and the top is lightly cooked you can add your ingredients.
Crumble one crab cake into one side of your omelette. Layer on a quarter cup of cheese and sprinkle with chopped scallions.
Lift the side of the omelette and carefully fold over onto the filling.
Let sit in the pan for a minute while the whole omelette heats up and the cheese begins to melt. Then turn off your burner.
Slide onto a plate. Repeat with the other omelettes.
Served with Eastern Shore melon for a real Chesapeake brunch.