Crab Omelet

Crab Omelet
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    6 People
  • VIEWS
    18

Indulge in the luxurious combination of sweet crab and fluffy eggs. This Crab Omelet is a culinary celebration of flavors and textures, perfect for a delightful brunch or a sophisticated light meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Cholesterol
    104 mg
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    2 g
  • Sodium
    104 mg
  • Sugar
    8 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
7 mins

Heat olive oil in a skillet over medium heat. Fry potato in hot oil until fork-tender, 5 to 7 minutes. Use a slotted spoon to transfer potatoes to a plate lined with paper towels, leaving excess oil in the skillet.

02

Step
11 mins

Return the skillet to medium heat. Cook onion and garlic in oil until tender, about 5 minutes. Add crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir tomatoes into mixture and cook another 2 minutes. Add raisins, peas, and red bell pepper; stir and cook another 2 minutes.

03

Step
6 mins

Pour eggs over mixture in the skillet. Cook until eggs set, 2 to 3 minutes. Flip omelet and cook 1 minute more. Transfer to a plate and serve hot with potatoes.

For an extra touch of elegance, garnish the omelet with fresh herbs like chives or dill.
If fresh crabmeat is unavailable, high-quality canned crabmeat is an acceptable substitute. Be sure to drain it well.
Experiment with different types of cheese for a richer flavor. Gruyere or Parmesan would be excellent additions.

Colt Shields

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 6 Ratings)
Total Reviews: (7)
  • Kelsi Oconner

    The potatoes were a nice addition. It made the omelet more substantial and filling.

  • Nannie Gerhold

    I didn't have red bell pepper on hand, so I used green. It was still very tasty!

  • Bradly Quigley

    I suggest adding a bit of lemon zest to brighten the flavors.

  • Irwin Reinger

    This recipe is a keeper! I've made it several times now, and it's always a hit.

  • Elsie Johnston

    I used frozen peas instead of fresh, and it worked out great. Quick and easy weeknight meal!

  • Jaylan Willms

    My family loved this omelet. I added a pinch of cayenne pepper for a little heat.

  • Julian Mckenzie

    Absolutely delicious! The raisins add a unique sweetness that complements the crab perfectly.

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