Description
This crab omelette recipe blends creamy eggs with sweet crab and global twists – Thai, French, or Filipino. A brunch-worthy classic.
Ingredients
Essential Ingredients
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10 large eggs
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1 ½ cups (about 225g) fresh lump crab meat
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2 tbsp unsalted butter
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¼ cup whole milk or cream
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½ tsp kosher salt
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¼ tsp freshly ground black pepper
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1 tbsp chopped chives or scallions
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1 tsp neutral oil (for pan)
Optional / Regional Twists
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1 tbsp Thai fish sauce (Thai version)
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¼ cup diced tomato and onion (Filipino)
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¼ cup Brie or Swiss cheese (French-inspired)
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1 tbsp chopped cilantro or parsley
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1 tsp lemon zest
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Chili slices or calamansi juice (as garnish)
Instructions
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Prep Ingredients:
Whisk eggs with milk, salt, and pepper. Gently fold in crab, herbs, and any optional extras. -
Heat Pan:
In a nonstick skillet over medium heat, melt butter with oil. Prepare for Thai (more oil), Filipino (sauté tomato/onion first), or French (low and slow) style. -
Cook the Eggs:
Pour ⅓ of mixture into the skillet. After 20 seconds, gently pull edges inward while tilting pan. Cover to steam at the end. -
Shape Omelette:
Fold or roll omelet according to regional style. Transfer carefully to a plate. Repeat with remaining mix.
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Garnish & Serve:
Top with herbs, pepper, and garnish. Pair with rice, toast, or salad.
Notes
- Substitute crab with flaked white fish, shrimp, or mushrooms for variation.
- Use sharp cheddar or Parmesan if Brie is unavailable.
- Store leftovers up to 2 days in the fridge. Avoid freezing.
- Thai: add sweet chili sauce. Filipino: pair with garlic rice. French: try lemon butter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Global – Thai, French, Filipino
Nutrition
- Serving Size: 1 omelette
- Calories: 300 kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 8 g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0g
- Protein: 24 g
- Cholesterol: 275mg