Creamy Crab and Boursin Omelet

Mix the cheese, lemon zest, fresh lemon juice, finely chopped parsley, and cayenne pepper in a small saucepan to combine.

Gently fold in 8 oz. jumbo lump crabmeat, picked over, until it’s just combined, taking care not to break it up too much. Place the pan over medium heat and cook, stirring occasionally, until mixture is just warmed through, about 3 minutes. Reduce heat to lowest setting and keep filling warm.

Whisk the eggs in a large bowl until smooth. Set aside.

Place the Ritz crackers in a large resealable bag, close & crush it into coarse crumbs with a rolling pin or heavy pot.

Melt the butter in a small nonstick skillet over medium heat. Cook the crackers, stirring often, until golden brown, about 5 minutes. Transfer to a bowl & let it cool.

Wipe the pan out & melt additional butter over medium-low heat.

Pour in one quarter of reserved eggs; season with kosher salt. Cook, stirring in small circles around pan with a heatproof rubber spatula, until small curds form, about 2 minutes.

Continue to cook without stirring until the eggs are nearly cooked through, about 1 minute longer.

Tap the pan firmly against the stove to even out the eggs, then remove from heat and tuck any wispy edges under.

Spread one quarter of the filling over 1 side of the omelet, then fold the other side up and over the filling.

Slide the omelet onto a plate and rub a little more butter on top, to put some gloss on it. Repeat the process with the remaining eggs butter, using 1 Tbsp. per omelet.

Shower the omelets with cracker crumbs; serve with Tabasco.

Do ahead: Filling can be made 1 day ahead. Let cool; cover and chill. Reheat over low, stirring gently.