Crab Omelette

5 from 4 votes

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.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: person

Calories: 202kcal

Author: Sarah Trenalone

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.
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.

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