Posted by / Thursday, July 7, 2011

E.A.T. Brunch: Chesapeake Bay Blue Crab Omelette and Surry Sausage

I know you were just dying to know what I did with all of the blue crab I picked this past weekend! The first dish was this crab omelet - sauteed crab meat in butter and Old Bay with a couple of farm fresh eggs. This made for a nice Sunday morning brunch!

Now, this omelet was made in Virginia and I mean completely made in Virginia:

Eggs from Sullivan's Pond Farm (you may remember them from this post), Surry sausage purchased from The Butcher at Bon Air (but originally from Surry, Virginia), blackberries from AgriBerry farm, and onions/herbs from the E.A.T. garden. Those tiny flecks of pink you see in the saute pan are actually diced swiss chard stems, also from the E.A.T. garden.

E.A.T. local E.A.T. well


  1. yummy! i'm a big fan of surry sausage

  2. You make the best stuff, with great pictures, and you inspire us by buying local!!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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