Description
Ingredients
Ingredients
For this best crab omelette recipe, you’ll need:
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- 4 large eggs
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- 8 oz lump crab meat (fresh is amazing, but good-quality canned works too!)
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- 2 tablespoons unsalted butter, divided
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- 2 tablespoons whole milk or heavy cream
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- 2 tablespoons fresh chives, finely chopped (plus extra for garnish)
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- 1 tablespoon fresh parsley, chopped
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- 1 small shallot, finely diced
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- 1 teaspoon Dijon mustard
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- 1/2 lemon, juiced and zested
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- Salt and freshly ground black pepper, to taste
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- Optional: 2 tablespoons cream cheese, softened
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- Optional garnish: microgreens or additional herbs
A quick note on the crab meat: If you’re using canned, drain it thoroughly and gently pick through to remove any shell fragments. Fresh crab meat will give you the sweetest flavor, but quality canned lump crab meat can be nearly as delicious and makes this easy crab omelette recipe truly weekday-friendly.
The cream cheese is optional but adds a wonderful ri
Instructions
In a small bowl, gently combine the crab meat, 1 tablespoon of chives, parsley, lemon zest, lemon juice, Dijon mustard, and a pinch of salt and pepper. If using cream cheese, fold it in now. The key here is to mix gently – you want those beautiful lumps of crab to stay intact! Set this mixture aside while you prepare the eggs.
Pro tip: Let the crab mixture sit for about 5 minutes before making your omelette. This allows the flavors to meld together beautifully, almost like a quick marinade.
In a separate bowl, crack the eggs and add the milk or cream. Season with a pinch of salt and fresh pepper. Whisk until the eggs are well blended but not overly frothy. You’re going for silky, not bubbly!
Whisking tip: Use a fork rather than a whisk for a more velvety texture. Whisks can incorporate too much air, which isn’t ideal for the perfect omelette.
Heat a non-stick skillet (8-10 inches works best) over medium heat. Add 1 tablespoon of butter and once it’s melted, add your diced shallots. Cook for about 1 minute until they’re just translucent and fragrant but not browned. They should be soft enough to flavor the omelette but not crunchy.
Pour your egg mixture into the skillet with the shallots. Let it sit for about 10 seconds, then use a rubber spatula to gently pull the edges toward the center, tilting the pan so the uncooked egg flows to the edges. Continue this process until the eggs are about 80% set but still slightly wet on top.
The secret to a perfect omelette? Lower heat than you might think! Medium-low gives you that gorgeous, even cooking without any browning or toughness.
When your eggs are mostly set but still a bit wet on top, spoon the crab mixture onto one half of the omelette. Don’t overload it – leave a border around the edge for easy folding.
Using your spatula, carefully fold the empty half of the omelette over the crab filling. Let it cook for another 30 seconds, then add the remaining tablespoon of butter to the pan, letting it melt around the edges of the omelette for that extra richness and beautiful golden finish.
Slide your finished crab omelette onto a warm plate and garnish with the remaining chives and optional microgreens. Serve immediately while it’s hot and at its most luxurious!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 omelette
- Calories: 375 per serving
Keywords: crab omelette, luxury brunch, lump crab eggs, seafood breakfast, creamy omelette, French omelette, brunch ideas, gourmet omelette, crab and eggs, easy seafood recipe