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?
But when our monthly Sitka Salmon Shares box arrived with Dungeness crab, I got excited.
I love crab!
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!
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.
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.
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.
- omelette pan
- 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
- 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.
- 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.
- 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.
- Serve omelette immediately along with the garlic yogurt sauce. Serve extra green onion and sliced avocado if desired.