“By the Dock” Seafood Omelette

“By the Dock” Seafood Omelette
  • 20M Total Time

  • 10M Prep Time

  • 11 Ingredients

  • 3-4 Servings

Kardea Brown

Kardea Brown

Ingredients and Directions


  1. Heat oil in large skillet, when hot add onions, shrimp and sprinkle with a pinch of house seasoning. Once shrimp turns slightly opaque, add crab meat, diced tomatoes, gently toss then turn off heat.

  2. Now grab a bowl and whisk together eggs with milk and set aside.

  3. Grab skillet with seafood and add seafood to a separate bowl. Clean skillet then return to return it to stovetop. Heat to medium and add a little oil and 2 tablespoons of butter in skillet (bottom of nonstick skillet should be well greased). Add about a cup of egg and milk mixture to skillet, loosen up the sides with spatula cook until omelet is lightly browned underneath and top is almost set.

  4. Spoon seafood mixture over half of omelet, add some of your Brie cheese then fold omelet in half. Turn heat off and cook for 2 more minutes. Serve with old bay, chopped fresh parsley and tomatoes for garnish.


  • 1/2 lb shrimp cleaned deveined
  • 1/2 lb lump crab meat (or claw)
  • 1 large beef steak tomato diced (only dice the skin, removed seeds and core)
  • 1/2 medium onion diced
  • 6 large eggs
  • 2 tbsp. milk
  • 4 tbsp. butter
  • 1 brie cheese
  • 1 olive oil
  • 1 Miss Browns House Seasoning
  • 1 Freshly chopped parsley (optional garnish)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.