Quick, easy and ideal for weeknights, this crispy but fluffy omelet is perfect with fresh crab, although you could also try it with prawns or minced pork. The technique does take some mastering, but I promise you’ll be a pro in no time!
Thai Crab Omelet
Course: BreakfastCuisine: ThaiDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutesIngredients
5-6 oz lump crab meat or crab claw, pasteurized. (You can use canned if you have a hard time finding it.
3 green onions, finely chopped
2 tbsp cilantro chopped, (save some for garnish if you wish as full leaves
1 tbsp ginger, grated
1 tbsp soy sauce
1 tsp lime juice
salt and black pepper, to taste
hot sauce, optional ( I prefer siracha sauce)
3 Eggs
2 tbsp unsweetened coconut oil
Black Pepper
Non Stick Spray
Directions
- Make the filling by combining the crab with the green onions, cilantro, ginger paste, soy sauce, lime juice, and paprika. Season with salt and pepper. If you wanted a spicy omelet you could also add a splash of hot sauce, siracha, at this point.
- In a bowl, with whisk, lightly beat the eggs with the coconut milk, and black pepper.
- Spray a skillet with non-stick spray, and add the egg mixture. Once the base has set, carefully pull the edges towards the center, allowing the unset egg to run underneath.
- When the egg has set, spoon the crab mixture into the center of the omelet.
- Fold over each side, and allow the crab to warm through. Cut in half and serve.
