Crab Omelette Recipe

An omelette with smoked paprika and shredded cheese on top sitting on white plate with homefried and semolina toast on the plate next to it.

This crab omelette brings a savory seafood flavor to the breakfast table with simple ingredients and a straightforward stovetop method. It comes together quickly, making it a great choice for holiday mornings, relaxed weekends, or anytime you want a homemade breakfast that feels a little more indulgent.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Servings serving

Calories 748kcal

Author Diane Gail

Ingredients

3 large eggs
4 oz crabmeat well-drained
2 tablespoons milk
1 large garlic clove pressed
1/2 teaspoon onion powder
1 tablespoon salted butter
3/4 cup shredded muenster cheese
smoked paprika garnish

US Customary - Metric

Instructions

Whisk the mixture: Combine the eggs, crabmeat, milk, garlic powder, and onion powder just until blended to keep the omelette tender.
Heat the skillet: Melt the butter in a hot cast-iron pan so the eggs set evenly as soon as they hit the surface.
Cook and flip: Pour in the egg mixture, let the bottom set, and flip carefully to keep the omelette intact.
Add cheese and fold: Layer half the cheese on top of the omelette and fold it in half so the heat begins melting it.
Finish on top: Sprinkle the remaining cheese and smoked paprika over the top and cover the skillet to melt everything gently.

Notes

Drain the crab well: Remove excess moisture so the omelette cooks evenly and the filling stays light.
Fluff the crab lightly: Break up larger pieces with a fork so they distribute evenly without falling apart.
Preheat the skillet fully: Start with a hot pan to ensure a clean set and avoid sticking.
Flip with confidence: Use a wide spatula and steady motion to keep the omelette from tearing.
Let the cheese melt gently: Covering the skillet softens the cheese without overcooking the eggs.

Nutrition