Crab Omelette Recipe

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5 from 1 vote

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

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: 1

Calories: 439kcal

Author: Paige

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.

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