Crab Omelette

This easy crab omelette is made with Dungeness (or canned) crab, Old Bay seasoning, cheese, and fresh herbs and topped with a garlic yogurt sauce.

This winter, I’ve been trying to find ways to make our meals more exciting.

Things have a habit of getting a little bit boring when you cook almost every single meal every single day. Ya know?

To keep things interesting, we’ve been enjoying restaurant favorites (at home, made by me) such as kimchi seafood soup, shrimp Fra Diavolo, blackened shrimp and grits and grouper Reubens.

But when our monthly Sitka Salmon Shares box arrived with Dungeness crab, I got excited.

I love crab!

Some of our favorites are crab nachos and crab fries (yum!!), but we also love a crab omelette.

This crab omelette is the perfect way to use up a little bit of leftover crab legs. Or if there’s no way you’d have leftover crab legs, just hold a little bit of crab aside before everyone digs in!

Want more crab recipes? Try making mini crab cakes, a grilled King crab salad and a King crab Louie salad.

What Kind of Crab Should I Use?

I love to use Dungeness crab for this omelette, but if you’ve got another type of crab on hand, use that instead!

This recipe doesn’t walk you through steaming and cracking the crab.

If you need help prepping your crab, read this tutorial on how to steam and crack crab legs. After removing the crab meat, hang onto the shells and make homemade seafood stock!

Can I Use Canned Crab?

You sure can!

Try to use cans that label the specific type of crab, or opt for cans labeled lump crab meat.

Do I Need an Omelette Pan?

I find it’s easiest to make a “perfect” omelette in an omelette pan. By “perfect” I mean an omelette that rolls or folds without breaking.

I use a cast iron Lodge omelette pan, but also recommend this Lodge carbon steel omelette pan.

Want more egg recipe ideas? Try this masala omelette, mushroom omelette, and learn how to make perfectly poached eggs, smoked salmon eggs Benedict and a salmon quiche.

How to Make a Crab Omelette

Start by preparing all your ingredients. This will go more smoothly if everything is ready when you need it.

Make sure your crab is ready. Whisk together some eggs, Old Bay seasoning and a little cayenne.

Crumble the cheese and dice a green onion.

Mix the garlic yogurt sauce ingredients together and set the sauce aside.

Next, melt butter in your omelette pan.

Pour the the egg mixture into the pan.

Next, sprinkle a little salt, the green onion and the cheese onto the eggs.

Add the crab.

And then do not touch the omelette.

In just a few minutes, the edges of omelette will appear cooked. When they begin to pull away from the edge of the pan, it’s ready.

The omelette will still appear runny in the middle. That’s okay, it will continue to cook after it’s folded.

Turn off the heat and use a rubber spatula to slowly fold or roll the omelette.

If your omelette accidentally tears a little during the rolling process, don’t stress! Just push it back together.

You can use the toppings to hide any imperfections if needed!

Serve this tasty crab omelette along with the yogurt sauce, some sliced avocado, extra diced green onion, and a warm mug of French press cappuccino.