Sun Sentinel Palm Beach Edition
Crabmeat omelette
A:
Q: Whenever I’m in town, one of my favorite breakfast places in Fort Lauderdale is The Floridian. I always order the same thing, the crabmeat omelette. It is so tasty. I would like to make it at home if they’ll give you the recipe? Thank you. – Linda Carter, Atlanta
According to manager and 21-year veteran, Stephan Laurin, The Floridian (1410 E. Las Olas Blvd., Fort Lauderdale, 954-463-4041, no website, menus at deliverydudes.com) is one of the oldest establishments in Fort Lauderdale.
This quintessential diner has been an institution for locals and tourist since 1937. For the past three decades, it’s been home to current owner Frank Samp, aka “Butch.” Laurin explained that the crab meat omelette took off a few years ago when Food Network chef Rachel Ray featured the dish on her former show “$40 a Day.” The staff shirts that thank Ms. Ray keeps the brush with fame memory alive and continually pique guests’ interests for anything crab on the menu. Another reason the omelette remains a steadfast menu choice is the quality of crab, Laurin points out. Splurge on the good stuff, Linda, or it just won’t taste the same. For newcomers, the good news is you can get your eggs any time of day or night 24/7/365, like any great diner.
Q: I would be grateful if you could obtain a recipe from Coconuts in Fort Lauderdale. They make a coconut cheesecake that is to die for. It is so light and airy I can’t believe I’m eating a cheesecake which can sometimes be on the heavy side. Thank you. Camille Ajakie, Lighthouse Point
A:
The folks over at Coconuts (429 Seabreeze Blvd., Fort Lauderdale, 954-5252421, coconutsfortlauderdale.com) have been helpful in the past with sharing recipes. But unfortunately, when it comes to their coconut cheesecake, they’re very tight-lipped. So I’m offering another recipe as a consolation prize. Based on images and reviews I’ve found online, it looks like Coconuts’ version is made with a coconut graham crust and a no-bake filling. Several online recipes use boxed pudding mix as a base and a whipped topping. I prefer real whipping cream to lighten the cream cheese.