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Crab Omelette on a serving platter
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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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 2 person
Calories: 202kcal


  • omelette pan


Crab Omelette:

Garlic Yogurt Sauce:

  • ½ cup plain yogurt
  • 1 garlic clove, finely diced
  • teaspoon sea salt
  • 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.
    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.


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. 


Calories: 202kcal | Carbohydrates: 3g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 345mg | Sodium: 480mg | Potassium: 211mg | Sugar: 2g | Vitamin A: 1880IU | Calcium: 81mg | Iron: 2mg