Crabmeat Omelette
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.
See Also:
See Also:
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.
EGG MIXTURE
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.
STEP-BY-STEP PHOTOS
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.
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.
Ingredients:
- 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
Directions:
- 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.