Crab Omelette Recipe: Surprisingly Delicious Magic
Craving a luxurious brunch? Discover our fool-proof Crab Omelette recipe—fresh crab, fluffy eggs, and smart tips for restaurant-worthy results in minutes.
Ingredients
4 large eggs
- ½ cup crabmeat fresh, lump, or well-drained canned
1 Tbsp minced green onions
- 1 tsp chopped parsley
Splash of lemon juice
- 2 Tbsp milk whole, low-fat, or preferred dairy-free option
Pinch of salt
- Grind of salt and pepper
Dusting of Old Bay seasoning
- 1 Tbsp neutral oil canola, grapeseed, or similar
1 Tbsp butter
- ¼ cup shredded parmesan cheese
1 Tbsp minced chive
Instructions
Create the crab mixture – In a small bowl, combine crabmeat, green onions, parsley, and lemon juice; set aside.
- Beat the eggs – Whisk eggs with milk until the egg mixture is completely uniform—no liquid streaks. Season with salt, pepper, and Old Bay.
Sauté aromatics – Warm oil and butter in a non-stick skillet over medium heat; sauté green onions for 60 seconds, then add the crab mixture just to heat through.
- Finish the filling – Remove pan from heat; stir in shredded parmesan and minced chive. The dairy melts into the shellfish, adding richness without overpowering.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 22 g |
| Fat | 18 g |
| Carbohydrates | 3 g |
| Cholesterol | 225 mg |
| Sodium | 430 mg |
| Fiber | 0.5 g |
| Sugar | 1 g |
📂 Recipe Categories
- Course: Breakfast, Brunch
- Cuisine: French-Inspired, Coastal
- Diet: Pescatarian, Low-Carb
- Method: Pan-Fried, Stovetop
- Keyword: Crab Omelette, Seafood Brunch, Easy Omelette, Lump Crab, Egg Dishes
- Skill Level: Beginner to Intermediate