Feb 13, 2013 by Alagasco

Start Valentine’s Day off Right with Breakfast in Bed

Categories: Recipes


Valentine’s Day is that one day a year set aside to show the people in our lives just how much we love them. While we should always show our love on a daily basis, slip up on Valentine’s Day, and the other 364 days of the year don’t count!

We asked one of our Good Heat Chef, Clayton Sherrod, for a hot recipe to make sure this Valentine’s Day goes off without a hitch.

From Chef Clayton Sherrod:

You’ve got to start the day off right – put some effort into it! My Lump Crabmeat Omelet is simple, yet romantic and delicious. Add some macerated strawberries and blueberries, place a single rose next to the plate and serve in bed. It’s just a few simple steps that will go along way for a romantic Valentine’s Day.


 Lump Crabmeat Omelet with Macerated* Fresh Berries


6 eggs plus 1 tablespoon water, beaten

½ lb. fresh lump crabmeat

Salt & pepper to taste

6 green onions, diced

1 teaspoon minced garlic

1 stalk celery, diced

1 small bell pepper, diced

Olive oil

Romaine lettuce leaves

Dill salad dressing

1 cup fresh berries

1 cup liquor or liquor flavoring

Begin by macerating the fresh berries.  Macerating is similar to marinating but usually refers to soaking fruit in a liquor or liquor flavoring. Place berries in a medium bowl and add your favorite liquor or liquor flavoring. Let berries sit for 15 minutes while you prepare the omelet. Once macerated, drain the berries.

Heat olive oil in skillet. Add green onions, garlic, celery, bell pepper, salt and pepper.  Cook until mixture is transparent.  Add crabmeat, heat and set aside.

Heat additional olive oil in a large omelet skillet and add egg mixture. Season with salt and pepper and cook, pushing outside edges toward center, until done.  Flip omelet and add crabmeat mixture and fold omelet over and invert onto serving plate.

Divide omelet into 3 equal portions and garnish on the side with macerated berries and romaine lettuce leaves. Top with dill salad dressing.



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