Crab Meat Omelet


  • 1 cup lump crabmeat, picked over
  • 2 tsp unsalted butter
  • 2 tbs scallions, chopped
  • 2 tbs fresh parsley, chopped
  • 2 tsp lemon juice
  • kosher salt and black pepper to taste
  • a few dashes of tabasco to taste
  • 4 eggs
  • 2 tbs water
  • 1/2 tsp kosher salt and a dash of pepper
  • 1 tbs unsalted butter
  • Pick over the crabmeat and remove cartilage.
  • Melt butter in a medium saucepan and saute the scallions and 1 tsp parsley. Do not let butter brown.
  • Add the crabmeat, lemon juice, salt, pepper and a few dashes of tabasco, tossing with care to keep from breaking crab lumps. Reserve on low heat and prepare the omelet.
  • Beat the eggs well and mix in the water, salt, pepper and a few dashes of tabasco.
  • Using a 10 non-stick omelet pan and melt butter until it sizzles, then add the eggs.
  • As the eggs begin to set around the sides of the pan, gently lift the edges with a spatula, allowing, uncooked egg to flow underneath. Continue this process until egg will no longer with edges are lifted and is of a jelly consistency.
  • Spoon the crab meat mixture down the center of the omelet, then fold the two sides of omelet toward the center over the crab filling.
  • Slide on to a warm platter and garnish with the remaining parsley.

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