Crab Omelette Recipe

Here's a crab omelette recipe to make for a special person or occasion or just for yourself!....This is a diner-style omelette with fresh crab and asparagus. Delicious!

Why You'll Love This Recipe

This fresh Crab Omelette recipe is probably not right for a large crowd of people - omelettes never are - but it's perfect for life's little special occasions where you want to treat yourself or someone else to a fancy-ish breakfast or brunch.

Here's some good reasons to make an indulgent crab meat omelette:

• Maybe someone in your house deserves breakfast in bed or could use a little pampering? Maybe that person is you?

• This omelette has simple ingredients -nothing here interferes with the flavor of that sweet crab meat.

• Asparagus spears are quick cooked in the skillet, and no special skills or equipment are needed.

• This makes a delicious, indulgent dinner or a great brunch, and just takes a short time to prepare.

• This serves one as a generous portion, and it can be split for in half for lighter appetites.

This Crab Omelette Recipe is perfect for spring!

For the full recipe and list of ingredients, please scroll down to the recipe card below.

• Fresh lump crab meat: You'll need about a 1/3 cup for one omelette. Sweet crab meat is often sold in 6 ounce containers in the meat/seafood section of the grocery store, which is enough for two omelettes

• Asparagus: About a quarter pound per omelette

• Eggs: A couple of large beaten eggs are mixed with a little water

• Italian Parsley: One of the best herbs for its fresh, clean flavor

• Green onion: For a mild onion flavor with the asparagus

• Fresh Lemon: Just an overall flavor enhancer

• Butter: A couple of tablespoons are needed

• Cheese: A little Parmesan cheese for the eggs

• Seasonings: Salt and Pepper (lemon pepper is the best!)

For the full recipe and instructions, just scroll down to the recipe card below.

Here's the best way to prep asparagus for this recipe:

1. Wash and gently pat the asparagus dry with a clean kitchen towel

2. Look for slim spears if you can, and if you can only find thicker ones, just slice them in half vertically to make them thinner (they look nice, too!)

3. Snap the asparagus stalks to remove the woody bottom part - it will naturally break in just the right spot. Just bend each spear and let it snap where it wants :)

4. Then trim the bottom edge of the asparagus on the diagonal with a knife (see photo above)

5. Slice the white end of a green onion very thinly, after you trim the end

6. Warm an 8" or 9" non-stick skillet on medium high heat. Melt butter, then add the asparagus. Cook for a couple of minutes, then add the green onion and keep cooking for another few minutes. Toss with the fresh lemon juice, then transfer to a plate, scraping the juices from the bottom of the pan on top of the asparagus. Wipe out the skillet with a paper towel.

• For the eggs, whisk them in a small bowl with the parsley, Parmesan cheese, a little water or milk and a dash of hot sauce.

• Add the remaining butter to the skillet on medium heat, then pour the eggs mixture into the pan and let it sit for about 30 seconds until you see the outside rim of the eggs begin to solidify and cook.

• Lift the outside edge of the omelette up with a non-stick rubber spatula and tilt the pan to let the uncooked eggs pool underneath

• Once it's mostly cooked but still a little raw looking on the top, remove the pan from the heat.

• Here's what the omelette looks like right off the heat.

This crab omelette recipe can be split in half for lighter appetites.

• Next, add the crab mixture down the center of the omelette, then the asparagus, making sure to scrape the leftover butter and lemon juice that was in the pan over the top of the fresh crab meat.

• Sprinkle with salt and black pepper (or lemon pepper), then place a lid on the skillet for a couple of minutes to let the whole omelette warm up.

• Carefully fold the omelet in half and serve on a warm, buttered plate.

This is a delicious, simple omelette, and it's not complicated to make! Here's a few extra tips for success:

• Warm your plate before adding the omelette for serving (this can be done in the microwave for 10 seconds or so) then smear a little butter on the middle of the plate before adding the warm omelette. If your serving plate isn't microwave/heat proof, run it under warm water and dry it completely, then plate and serve.

• If you don't like asparagus, just leave it out.

• You can add some cheese too if you'd like, but use a light touch so it doesn't mask the wonderful flavor of the buttery crab.

• Keep the skillet on medium to medium-low heat. It may take a few extra minutes to make sure the omelette cooks evenly, but it's worth the wait!

• Be sure to squeeze the moisture out of the crab meat before using it in the omelette.

This Crab Omelette Recipe is perfect served with a simple green salad on the side.

• This is a wonderful breakfast or brunch to make at home when you want something a little bit special. Maybe you just got a new job or a raise, or you retired, it's someone's birthday, or you just feel like treating yourself!

Can I double this recipe?

Sure can. Just beat the eggs separately, you can only make one omelette at a time. But if your ingredients are prepped in advance, it goes quickly.

If I want to add cheese, what's the best kind to add?

Go for something rich, mild and slightly nutty with good melt, like Gruyere.

Crab Omelette Recipe

A decadent crab and asparagus omelette to make for special mornings!

Course: Breakfast

Prep Time: 10 minutes minutes

Total Time: 20 minutes

Servings: 1

Ingredients

• ▢ 1/4 quarter pound Asparagus, trimmed, thin stalks if possible about 4 ounces

• ▢ 2 tablespoons Butter, unsalted

• ▢ 1 tablespoon Green Onion, sliced very thin, white part only

• ▢ 1 teaspoon Lemon juice, freshly squeezed

• ▢ 2 large Eggs

• ▢ 1 tablespoon Water or milk

• ▢ 1 1/2 teaspoon Pepper Sauce optional

• ▢ 1 tablespoon Parmesan Cheese,

• ▢ 1 tablespoon Italian Parsley, fresh, minced

• ▢ salt and freshly ground pepper

• ▢ 3 ounces Fresh Crab Meat, squeezed to remove any liquid about 1/3 cup

Instructions

• Snap the ends off the asparagus, then wash and pat dry, then trim the ends. If the stalks are thick, slice them in half vertically.

  In a 8 or 9-inch sized non-stick skillet, add one tablespoon of butter to melt, add the asparagus and a pinch of salt and pepper and cook for 2 minutes on medium-high heat. Lower the heat to medium, add the green onion and continue to cook stirring occasionally for another 2-3 minutes, until the onions begin to lightly brown.

  Remove from the heat, add the lemon juice and toss everything to coat. Transfer asparagus to a plate or bowl, and scrape all the melted butter and lemon juice that has pooled in the bottom of the pan onto the cooked asparagus. Wipe out the non-stick pan with a paper towel.

• In a medium-sized bowl, beat the eggs and water (or milk if using) with a whisk, wtih the pepper sauce (if using) the Parmesan cheese, the Italian Parsley and a pinch of salt and freshly ground pepper.

• On medium heat, add the other tablespoon of butter to the skillet and let it melt, then add in the egg mixture. Let it sit for close to a minute until you see the outside edges start to firm up, then gently lift the outside edges of the eggs with a rubber spatula while you tip the pan to let the uncooked egg pool underneath to cook. This process goes quick. Pull the skillet off the burner when the top of the omelette is still shiny and not fully cooked, but mostly set.

• Squeeze any liquid from the fresh crab meat with a paper towel, then add it down the middle of the omelette. Add another pinch of pepper and salt over the whole open omelette, then add the asparagus alongside the crab, and scrape the butter and lemon juice from the asparagus dish onto the fresh crab meat.

  Cover the skillet with a lid and let it sit for a minute or two to heat all the ingredients through. Loosen the edge of the omelette from the pan, fold it in half, and transfer to a warm, (buttered) plate.

Notes

• Warm your serving plate before adding the omelette to it (the microwave works, 10 seconds or so) then smear a little butter on the middle of the plate before adding the warm omelette. If your serving plate isn’t microwave/heat proof, run it under warm water and dry it completely, then plate and serve.

• If you don’t like asparagus, leave it out.

• You can add some cheese if you’d like, but use a light touch so it doesn’t mask the wonderful flavor of the buttery crab.

• Keep the skillet on medium to medium-low heat. Take a few extra minutes to make sure the omelette cooks perfectly!

• Be sure to squeeze the moisture out of the crab meat before using it in the omelette.