Crab Omelette
An easy crab omelette made with fresh eggs and sweet lump crab meat, pan-fried to crispy perfection. A comforting dinner in under 15 minutes that tastes like the classic Bangkok street-food version at home.
Nutrition· per serving · estimated
Ingredients5 items
Instructions
- 1
In a bowl, beat the eggs until well combined.
- 2
Add the fish sauce and black pepper to the eggs and mix well.
- 3
Heat the oil in a nonstick skillet over high heat until very hot. Getting the oil hot enough is key to the signature crispy, lacy edges; if the pan is too cold the eggs just absorb oil and turn greasy.
- 4
Pour in the egg mixture and cook until the eggs begin to bubble up rapidly.
- 5
Swirl the skillet to spread the eggs into an even layer.
- 6
Once the eggs are bubbly, evenly sprinkle the crab meat over the top.
- 7
Cook undisturbed for 2 to 3 minutes, until the eggs are set. Reduce the heat to medium if the bottom begins to darken too quickly.
2:30 timer - 8
Fold the omelette into a tube shape.
- 9
Carefully flip the omelette over and cook for another 30 seconds to 1 minute, until cooked through.
1:00 timer - 10
Transfer to a serving plate, garnish with chopped scallions, and serve immediately with Thai sriracha chili sauce.
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