BEST Crab Omelette recipe is packed with fresh crab meat, cheese, green onion, and basil. Topped with my absolute favorite condiment – Toum, which is a creamy Lebanese garlic sauce. You can also use your favorite garlic sauce or sour cream.
This post was updated and refreshed on December 8, 2022.
If you’re planning on hosting a brunch and want to WOW your guests, you have to make them these omelettes with crab meat!
Every Sunday morning, I like to go all out for brunch for my family. And being that we live on the Pacific coast, we often have fresh crab in our fridge during the summer.
Which is why we’re never short of crab recipes here! If you’re working with whole crab or sections, refer to this how to crack crab guide!
So, I whipped up this Crab Meat Omelette recipe on a Sunday morning for my family and boy was it a major hit. It reminded us of a Dungeness omelet that we had in Alaska a few years ago. And, It’s now become one of the best way to use leftover crab.
Being that our town is big on fresh Dungeness, they featured this recipe in the newspaper in the summer of 2022!
WHAT KIND OF CRAB DO YOU NEED?
I’m almost always cooking with Dungeness Crab. It’s what we have local to us on the west coast.
This crab meat omelette recipe works great with other fresh species besides Dungeness. Options are snow, king, rock, and blue.
Though we love eating crab meat plain or with a side of garlic lemon sauce, when we have leftovers, THIS crab omelette is exactly what we made the next morning. It’s the best use of leftover crab, and makes an absolutely mouthwatering breakfast or brunch to remember!
INGREDIENTS NOTES
- eggs. I use 2 eggs per omelette, which seems to be the right amount for each person with fresh sides.
- crab meat. Use any crab you have locally. I’m using Dungeness since that’s what we catch often on the Pacific Coast.
- yogurt or sour cream. This is a great way to use up any leftover sour cream.
- shredded cheese, cheddar or mozzarella.
- butter. To cook the Omelette.
- hot sauce. I like using Tapatio, Crystal or Louisianna.
- green onion, chopped.
- basil leaves torn. or chopped.
- smoked paprika. For best flavor used smoked paprika, however, regular paprika would work in a pinch.
- salt and pepper. To taste, but eggs need a little of both!
- your garnish or topping of choice. Use avocado, or this Lebanese garlic sauce recipe that’s a staple in my home.
HOW TO MAKE A CRAB OMELETTE
Making an omelette isn’t as complicated as it seems. The toughest part? Folding the thing! So, grab a large spatula and let’s learn how to make this recipe:
- In a skillet on medium heat, melt butter.
- In a mixing bowl, crack eggs and whisk with the yogurt, salt, pepper, and smoked paprika.
- Pour the egg mixture into the skillet and watch closely. Once the edge hardens, sprinkle on half of the omelette the cheese, crab and basil. Cover and let sit until the bottom is completely cooked and easy to lift.
- Using a spatula, fold the omelette once. Sprinkle the top with extra cheese if desired.
- Remove from the pan and sprinkle with more torn basil and a drizzle of Toum (garlic sauce).
EXPERT TIPS
HOW HOT SHOULD THE PAN BE FOR OMELETTES?
To cook an omelette, keep your pan no higher than low-medium heat. Too high of heat will burn the bottom of the omelette too soon. Too low of heat and it won’t cook fast enough.
I like to stick to low-medium since my stove doesn’t get as hot as others out there, so be mindful if you’re using a stronger range to decrease your temperature as needed.
HOW TO MAKE OMELETTES FLUFFY
A fluffy omelette is a fine balance between temperature and a milk base added to the eggs. Adding too much can make the it not stabilize enough to keep its shape. So there’s definitely a balance!
Whisking the batter until bubbly will ensure the omelet stays fluffy when being cooked. I would add that too high of heat can ruin it, so another secret to cooking a fluffy omelet is medium heat.
WHAT PAIRS WELL WITH A CRAB OMELETTE
I love enjoying this crab meat omelette with roasted veggies or roasted potatoes! Another great pairing with pancakes! Pancakes are a great option if you have a sweet tooth, to mellow out the strong garlic in the Toum (Lebanese Garlic Sauce).
To drink, grab a bubbly, or a dry white wine. If you’re looking for a cocktail, look no further than this Spicy Mango Margarita that’s incredibly easy to whip together!
FAQ
I suggest 2 eggs per omelette. Especially if I am adding other protein, like in this recipe. I do end up doubling or tripling most recipes that I make and of course, have to do the same with this recipe (because we need more than 2) but I stick to 2 eggs for each.
Making an Omelette with fillings is just as simple as making it plain! Better yet, making it with crab meat is just as easy and even more delicious!
Once you’ve poured your batter into the skillet, wait until the edges start firming, then add your fillings to the omelette, just before you fold it. You want to make sure the bottom has firmed up as well so the filling doesn’t sink to the bottom of the pan.
First, is the obvious spelling – omelet is from the U.S., while omelette is french.
There are technical differences in how they’re served. In the U.S., we fold it in half and the French roll theirs. However, I grew up speaking French, so I’m rolling with Omelette!
Yes! If you have any leftover crab, simply place it in an airtight freezer ziploc bag and freeze. It stays fresh for several months. It’s a great way to keep it on hand to make this recipe again!
MORE CRAB RECIPES
You can’t go wrong with these easy to whip up Crab Tacos! They’re fresh, light and absolutely delicious. Next try this Easy Cajun Crab Boil when you have whole crab or sections!
If you find yourself with leftover crab, you’ll have to make this creamy and creamy Crab Rangoon recipe!
When you’re in a spaghetti mood, you’ve got to try this light and fresh Crab Pasta!
Roam around my crab recipes list for more ideas!
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Best Crab Omelette
Ingredients
- ¾ cup crab meat
- 4 eggs
- 3 tbsp sour cream or yogurt
- ½ cup shredded cheese cheddar or mozzarella
- 2 tbsp butter
- 2 tsp hot sauce tabasco, Louisiana, or similar, avoid sriracha
- 1 stalk green onion chopped
- 8 large basil leaves torn
- 1 tsp smoked paprika
- ¼ tsp salt and pepper or to taste
Garnish
Toum Sauce Recipe Here or avocado and torn basil leaves.
Instructions
- In a skillet on low-medium heat, melt half of the butter, reserving the rest for the second omelette.
- In a mixing bowl, crack eggs and whisk with the sour cream, hot sauce, smoked paprika, salt, pepper, and green onion.
- Pour the egg mixture into the skillet and watch closely. Once the edge hardens, sprinkle on half of the omelette the cheese, crab and basil. Cover and let sit until the bottom is completely cooked and easy to lift.
- Using a spatula, fold the omelette once. Sprinkle the top with extra cheese if desired.
- Remove from the pan and sprinkle with more torn basil and a drizzle of Toum (garlic sauce) or sour cream.
Notes
Nutrition
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