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Crabmeat Omelette Recipe
Crabmeat is the star ingredient in this omelette. Using quality crabmeat that is fresh and sweet tasting, this recipe requires minimal seasonings to bring out the natural good taste of the crab.
- 3 eggs
- 1/4 tsp dashi powder (or substitute with 1/2 tsp light soy sauce)
- 2 dashes white pepper powder
- 1 tsp cooking oil
- 10g + 10g unsalted butter divided
- tiny pinch of salt & a dash of white pepper powder to taste
- 100g crabmeat thaw if using frozen; excess liquid squeezed out
- chopped spring onions to garnish
You also need
- a non-stick pan
- heat-resistant silicon spatula
- Prepare egg mixture. Crack eggs into a bowl. Add dashi and white pepper. Beat with a fork or whisk, making sure the dashi powder is fully dissolved in the beaten egg mixture.
- Fry the crabmeat. Heat oil and 10g butter in a pan. Add crabmeat and fry briefly until cooked & fragrant. Season with salt and white pepper. Set aside 2 tbsp of crabmeat for garnishing later.
- Make the omelette. Add remaining butter to the pan and spread out the crab, ensuring the surface is evenly greased. Pour the egg mixture over the crabmeat. Fold the egg by pulling edges with a spatula to draw the egg from various sides to the centre, letting uncooked egg flow underneath. Do so until the egg is just set with some raw egg still on top. Then cut the egg to chunks with the spatula and stir fry quickly until there is no more raw egg. Take the omelette off the heat immediately.
- To serve, dish the omelette out to a plate, garnish with remaining crabmeat and spring onions.