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    Home » Seafood

    Crab Omelette

    Published: Dec 24, 2020 · Modified: Jun 13, 2022 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.

    Crab Omelette on a serving platter

    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 crab pizza, mini crab cakes, a grilled King crab salad and a King crab Louie salad.

    Dungeness Crab Legs
    Dungeness Crab Legs

    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.

    Add Whisked Eggs to Pan
    Add Whisked Eggs to 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.

    Add Green Onions + Cheese to Eggs
    Add Green Onions + Cheese to Eggs
    Add Crab to the Eggs
    Add Crab to the Eggs

    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.

    Cook Until Edges Are Cooked-Through
    Cook Until Edges Are Cooked-Through
    Roll or Fold the Omelette
    Roll or Fold 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.

    Crab Omelette on a serving platter
    Crab Omelette on a serving platter
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    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.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 person
    Calories: 202kcal
    Freezer Friendly?

    No

    Will It Keep?

    No

    Prevent your screen from going dark

    Equipment

    • omelette pan

    Ingredients

    Crab Omelette:

    • 3 eggs
    • 1 teaspoon Old Bay seasoning
    • ⅛ teaspoon cayenne pepper (optional, for heat)
    • 1 tablespoon butter
    • 1 tablespoon diced green onion (tops only) or chives, plus more if desired
    • ⅛ teaspoon sea salt
    • 2 ounces queso fresco, crumbled Or sub fresh mozzarella, torn into small pieces
    • 2 ounces Dungeness crab legs (~1 crab leg), steamed and removed from shell
    • ½ avocado, thinly sliced (optional)

    Garlic Yogurt Sauce:

    • ½ cup plain yogurt
    • 1 garlic clove, finely diced
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon Old Bay seasoning
    • juice from ½ a lemon

    Instructions

    • Whisk eggs together with Old Bay and cayenne. Set aside.
      Stir together all garlic yogurt sauce ingredients and set aside.
      Preheat an omelette pan to just under medium heat.  Add butter, and let it melt.  (Do not let the butter brown.)
      Pour eggs into pan, swirl eggs around pan to spread out the mixture.
      Add Whisked Eggs to Pan
    • Sprinkle salt and the green onion evenly across the eggs. Add the crumbled cheese and crab to the mixture.
      DON'T TOUCH your omelette for about 2-3 minutes. 
      Add Crab to the Eggs
    • Once the edges of the eggs start pulling away from the pan and appear crisp, use a plastic spatula to fold (or roll) the omelette together.
      Remove from heat immediately, even though the inside will still appear runny, because the inside will continue cooking from the heat of the surrounding egg.
      Cook Until Edges Are Cooked-Through
    • Serve omelette immediately along with the garlic yogurt sauce. Serve extra green onion and sliced avocado if desired.

    Notes

    Makes 1 large omelette; Serves 2.
    Tip: The avocado could also be added to the omelette while cooking (if preferred), but I’ve found that extra ingredients sometimes make the omelette harder to roll or flip. 

    Nutrition

    Calories: 202kcal (10%) | Carbohydrates: 3g (1%) | Protein: 12g (24%) | Fat: 15g (23%) | Saturated Fat: 6g (38%) | Cholesterol: 345mg (115%) | Sodium: 480mg (21%) | Potassium: 211mg (6%) | Sugar: 2g (2%) | Vitamin A: 1880IU (38%) | Calcium: 81mg (8%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!
    « Crab Nachos
    Blackened Shrimp Bowl »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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