This 15-minute Chinese crabmeat omelette requires only a few ingredients. Since crab is the star ingredient in this omelette, I splurged on good quality crabmeat, allowing this omelette to use minimal seasonings. We could totally enjoy the natural sweetness and freshness of the crab in this omelette.
Stay in touch on Instagram
Don’t Miss a Recipe!
Receive new recipes updates in your email box:
- Crab Tomato Spaghetti Recipe
- Crab Egg Drop Soup Recipe
- Japanese Fish Roe Omelette Recipe
- More Eggs Recipes
- Easy Chinese Recipes
I served this crabmeat omelette with a healthy red bean multigrain porridge for lunch.
This is the “Sea Munch” brand of crabmeat I used, which is a new discovery for me. I have tried cheaper frozen crabmeat before, but the smell was too strong with lots of tiny shell pieces in them. This brand comes with a high price tag (by my standard) so I can only afford it occasionally when it is on sale. I got mine from Sheng Siong Supermarket.
This is the opened bottle. The crab looks and tastes exactly like fresh crabmeat.
Since the crabmeat is of good quality, it can hold this dish well on its own. So the egg mixture only has 2 seasonings: dashi powder (which can be substituted with soy sauce) and white pepper powder.
Grease pan with butter and oil, fry the crabmeat briefly until fragrant. Mine did not take more than 2 minutes as the crabmeat was already cooked & pasteurised. After this, I seasoned it with a bit of salt and white pepper. I then set aside 2 spoons of buttered crabmeat for garnishing later.
I spread the crabmeat out and poured the egg mixture over them. I started folding the egg (pictured above) by pulling an edge with a spatula to draw the egg from the side to the centre …
… then tilt the pan a little to allow the uncooked egg to flow underneath.
Note: If you need more photos on “folding the egg”, check out the step-by-step photos for ham & cheese omelette. This folding technique helps the egg to cook more evenly.
Do so until the egg is just set (and no longer possible to continue folding) with some raw egg still on top.
Cut the egg into chunks using the spatula as pictured above. After that, stir fry the chunks quickly until the egg is set but still moist.
Plate the crab omelette. Garnish with remaining crabmeat and spring onions.