Asian Crab Omelet Omelette Recipes

ASIAN CRAB OMELET ( OMELETTE)

Asian Crab Omelet ( Omelette) image

We are lucky enough to catch lots of our own crabs, so I'm always on the lookout for interesting recipes to use this yummy ingredient! This recipe from TASTE can be served for breakfast, lunch or dinner.

Provided by JustJanS

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 long green chili, halved, seeds removed
1 cup fresh cooked crabmeat
2 teaspoons grated fresh ginger
6 green onions, thinly sliced
3 eggs
2 teaspoons soy sauce
1 teaspoon fish sauce
2 tablespoons oyster sauce
1 cup snow pea sprouts (see note) or 1 cup pea shoots, trimmed (see note)

Steps:

Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
Lightly beat the eggs with the soy and fish sauce to combine.
Brush a large non-stick frypan with a little oil and place over medium heat. Cook omelette until just set.
Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.

Nutrition Facts : Calories 146.1, Fat 7.3, SaturatedFat 2.4, Cholesterol 279, Sodium 1177.9, Carbohydrate 8.7, Fiber 1.6, Sugar 2.7, Protein 11.8

CRAB OMELET

Crab Omelet image

It seems that I often have crabmeat left over after making crab cakes or other crab dishes. This is a great way to use it up the following morning. This recipe can be halved.

Provided by Millereg

Categories Breakfast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces flaked crabmeat (, backfin recommended)
2 tablespoons shredded parmesan cheese
salt
freshly ground black pepper
6 eggs
2 tablespoons water
1 ounce butter
2 tablespoons heavy whipping cream

Steps:

Mix the flaked crabmeat with the cheese and season with salt and pepper.
Lightly beat the eggs in a bowl with the water and salt and pepper.
Melt the butter in a small skillet and when the froth subsides, pour in the eggs.
Place the crab and cheese on top of the eggs just when the eggs are beginning to set.
Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.
Do not fold, but slide on to a hot plate and serve immediately.

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