Recipe by WaterMelon
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!
Top Review by VanessaJ
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!
- 3 large eggs, lightly beaten
- 0.25 ml salt
- 0.25 ml pepper
- 19.71 ml canola oil, divided
- 0.19-0.32 ml sesame oil
- 1 small yellow onion, sliced thinly
- 141.74 g crabmeat, thawed and drained (or 5 ounces shrimp)
- 4.92 ml light soy sauce
- 1 stalk scallion, chopped
- 7.39 ml red chile, chopped (optional)
Directions See How It's Made
- Lightly beat eggs with salt and pepper, set aside.
- Heat wok with 2 tsp oil and sesame oil.
- Add onion and fry until soft.
- Push to one side of the wok, add crabmeat or shrimps and stir-fry well.
- Stir in soy sauce, more salt and pepper if desired, then remove crabmeat mixture and set aside.
- Heat the remaining 2 tsp oil in the wok; add beaten eggs.
- Swirl pan around to spread the omelette evenly.
- When eggs have set, add the cooked crabmeat/shrimp mixture and sprinkle with spring onion and red chillies.
- 'Fold'in the four corners of the omelette to cover the filling.
- Cover pan with a lid for 1 minute, then turn out omelette onto a plate and serve immediately.