This Crab Omelette is the very definition of luxurious comfort: a superstar seafood tucked into a buttery, creamy omelette with scallions and cheese!
Adding crabmeat to any dish is going to turn it into something very special, and nowhere is that more true than in this crab omelette. Omelettes are often thought of as easy, quick egg dishes to whip up for breakfast or order at IHOP, but when you add sweet, succulent crabmeat, you’ve created a dish that is in a class of its own. Perfect for celebratory occasions or just a rich treat for yourself, the crab omelette is elegant, indulgent, and really delicious.
Back in the day when I used to watch the Food Network religiously (because I had more free time), I remember chefs claiming that you could not, should not, pair seafood with cheese. I didn’t understand it then, and I don’t understand it now. I mean, hello lobster mac and cheese? Parmesan-crusted salmon? Two kinds of cheese in shrimp and grits? I get that you wouldn’t want the strong cheese flavors to overpower the delicate taste of the seafood, but trust me, the small amount of cheddar cheese in this crab omelette provides a lovely, mellow layer that elevates rather than smothers the exquisite crab.
A few ingredients, a little bit of time, and the patience required to wait until the egg has set in the pan, and before you know it, you’ll have this delectable omelette. The crab is the star of the show, but the tang from the cheese and the oniony, grassy flavor from the scallions are the perfect supporting cast.
Types Of Lump Crabmeat
Our recipe calls for lump crabmeat, but did you know that there are actually three kinds of lump crab? The fanciest is colossal lump crab. Coming from the swimmer fins, the large pieces are super sweet and pleasingly firm, but since there are only two fins per crab, they’re pretty pricey. The next grade is jumbo lump crab, which also comes from the swimmer fins but from smaller crabs. Both colossal and jumbo are good-sized pieces (thus their names!) and most often eaten in dishes like a crab cocktail, where there aren’t any other ingredients (except, perhaps, for some lemon or cocktail sauce). Finally, we have lump crab, which is actually broken parts of the jumbo mixed with some high-grade meat from the body. Lump crab is still big and chunky and very delicious, making it an amazing filling for this omelette.
How Do I Store Leftovers?
The crab omelette is best eaten as soon as it rolls out of the pan. That said, you can store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months, but we don’t recommend either as the taste and texture can deteriorate.
How Would This Omelette Be With Shrimp Instead Of Crab?
It would be delightful! In fact, try using this Delicious Sautéed Shrimp.
Should I Cook The Crabmeat Before Putting It Into The Eggs?
No. Lump crabmeat is already cooked, so there’s no need to do anything to it except tuck it into the omelette! Although you might want to pick through it first to remove any stray bits of shell.
Serving Suggestions
If you desire even more flavor, you can toss your crab lightly in some Creole Seasoning. Southerners are well-known for their crab boils, which feature Creole flavors, so why not spice up the crab in this omelette? And continue your homage to Southern fare by serving it with some Buttermilk Biscuits and Southern Sweet Tea.
While you could, of course, prepare the crab omelette for breakfast (maybe with a side of Home Fries), I prefer to serve it for lunch or dinner. Why? Because it goes so beautifully with a fresh Green Salad tossed in a Balsamic Vinaigrette, slices of French Boule bread, and these Marinated Artichoke Hearts. For a more elaborate and wonderfully sophisticated meal, I love the crab omelette topped with a dab of Garlic Butter and served with Lemon Pasta, some Steamed Asparagus, and a bright Citrus-Mint Fruit Salad.
Crab Omelette
Ingredients
- 3 large eggs
- 1 tablespoon milk
- Kosher salt to taste
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1/3 cup lump crabmeat
- 2 tablespoons chopped green onions
- 2 tablespoons shredded cheddar cheese
Instructions
- In a bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Heat butter in a nonstick skillet over medium heat until melted. Pour in the egg mixture, allowing it to spread evenly. Cook without stirring until the edges begin to set.
- Sprinkle crabmeat, 1 tablespoon green onions, and cheddar cheese over half of the omelette. Cook until the cheese melts and the egg is set.
- Fold the omelette in half over the filling. Slide onto a plate and serve hot with remaining green onions on top.
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