Crab Meat or Shrimp Omelette

Total Time
20mins
Prep 10 mins
Cook 10 mins

I bought a package of frozen crabmeat and was looking for ways to use it up, since I was too lazy to make crabcakes. This is a very simple dish - I served it as a side for dinner, but I imagine it would be wonderful for breakfast/brunch too!

Ingredients Nutrition

Directions

  1. Lightly beat eggs with salt and pepper, set aside.
  2. Heat wok with 2 tsp oil and sesame oil.
  3. Add onion and fry until soft.
  4. Push to one side of the wok, add crabmeat or shrimps and stir-fry well.
  5. Stir in soy sauce, more salt and pepper if desired, then remove crabmeat mixture and set aside.
  6. Heat the remaining 2 tsp oil in the wok; add beaten eggs.
  7. Swirl pan around to spread the omelette evenly.
  8. When eggs have set, add the cooked crabmeat/shrimp mixture and sprinkle with spring onion and red chillies.
  9. 'Fold'in the four corners of the omelette to cover the filling.
  10. Cover pan with a lid for 1 minute, then turn out omelette onto a plate and serve immediately.
Most Helpful

This was so good and so easy! I had some leftover crab and was looking for a way to use it for a low-carb/Atkins/Paleo diet breakfast. I didn't have any scallions, chilis, or canola oil (just used sesame oil). Still delish! Thanks!

VanessaJ August 13, 2013

Omelet with an Oriental flair! I had never tried making an omelet in the wok before. Really liked the cooking method. It was simple and made a very pretty presentation. The only thing I changed, was added some fresh sliced mushrooms to the onion mixture. Something I am sure to do again.

PaulaG January 30, 2005

This WAS dinner at our house. While we both enjoyed the sesame oil/soy sauce twist, Dh was went on and on about how much he liked the omlette. Apparently it really hit the spot for him. I've never tried an omlette in a wok before. It was so easy to do and made such an attractive presentation that I'll certainly make more future omlettes in a wok. I made 2 and would offer the observation that the more evenly the egg mixture is spread around and up the sides of the wok, the prettier the finished omlette.

sugarpea November 26, 2004