Best 7 Asian Crab Omelet Omelette Recipes

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In the realm of Asian cuisine, omelets, a staple egg dish, transcend their simplicity to offer a captivating culinary experience. The fusion of aromatic ingredients, vibrant flavors, and diverse textures elevates the humble omelet into a tantalizing delicacy. From the bustling streets of Hong Kong to the serene countryside of Vietnam, Asian crab omelets are a testament to the region's culinary artistry. Whether you seek a quick and satisfying breakfast option, a light lunch, or a flavorful dinner side, embarking on a culinary journey through the world of Asian crab omelets promises to delight your taste buds and expand your culinary horizons.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB AND SWISS OMELET



Crab and Swiss Omelet image

A delicious omelet made with Dungeness crab, mushrooms, and Swiss cheese.

Provided by Esmee Williams

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 22m

Yield 2

Number Of Ingredients 6

2 tablespoons butter
½ cup sliced fresh mushrooms
4 eggs, separated
2 tablespoons milk
1 cup cooked crabmeat
1 cup shredded Swiss cheese

Steps:

  • Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat.
  • In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
  • Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.

Nutrition Facts : Calories 795.7 calories, Carbohydrate 9.7 g, Cholesterol 567.3 mg, Fat 56.6 g, Fiber 0.3 g, Protein 61.6 g, SaturatedFat 32.4 g, Sodium 718.3 mg, Sugar 3.4 g

ASIAN CRAB OMELET ( OMELETTE)



Asian Crab Omelet ( Omelette) image

We are lucky enough to catch lots of our own crabs, so I'm always on the lookout for interesting recipes to use this yummy ingredient! This recipe from TASTE can be served for breakfast, lunch or dinner.

Provided by JustJanS

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 long green chili, halved, seeds removed
1 cup fresh cooked crabmeat
2 teaspoons grated fresh ginger
6 green onions, thinly sliced
3 eggs
2 teaspoons soy sauce
1 teaspoon fish sauce
2 tablespoons oyster sauce
1 cup snow pea sprouts (see note) or 1 cup pea shoots, trimmed (see note)

Steps:

  • Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
  • Lightly beat the eggs with the soy and fish sauce to combine.
  • Brush a large non-stick frypan with a little oil and place over medium heat. Cook omelette until just set.
  • Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.

Nutrition Facts : Calories 146.1, Fat 7.3, SaturatedFat 2.4, Cholesterol 279, Sodium 1177.9, Carbohydrate 8.7, Fiber 1.6, Sugar 2.7, Protein 11.8

CRAB OMELET



Crab Omelet image

Crab and egg go very well together in this delightful dish. Fresh crab meat is best but if you can't find it, use canned.

Provided by lola

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 small potato, peeled and diced
1 onion, chopped
2 cloves garlic, minced
¼ pound fresh crabmeat, drained and flaked
salt and pepper to taste
1 small tomato, diced
1 (1.5 ounce) box raisins
¼ cup peas
1 red bell pepper, chopped
3 eggs, beaten

Steps:

  • Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.
  • Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve hot.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 17.5 g, Cholesterol 104.2 mg, Fat 7.4 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 103.7 mg, Sugar 7.8 g

CRAB OMELET



Crab Omelet image

It seems that I often have crabmeat left over after making crab cakes or other crab dishes. This is a great way to use it up the following morning. This recipe can be halved.

Provided by Millereg

Categories     Breakfast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

6 ounces flaked crabmeat (, backfin recommended)
2 tablespoons shredded parmesan cheese
salt
freshly ground black pepper
6 eggs
2 tablespoons water
1 ounce butter
2 tablespoons heavy whipping cream

Steps:

  • Mix the flaked crabmeat with the cheese and season with salt and pepper.
  • Lightly beat the eggs in a bowl with the water and salt and pepper.
  • Melt the butter in a small skillet and when the froth subsides, pour in the eggs.
  • Place the crab and cheese on top of the eggs just when the eggs are beginning to set.
  • Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.
  • Do not fold, but slide on to a hot plate and serve immediately.

ASIAN OMELET



Asian Omelet image

East meets West with this yummy omelet full of rice and veggies!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 4

Number Of Ingredients 12

6 eggs
1/2 cup milk
1/2 teaspoon pepper
1 teaspoon vegetable oil
1 cup brown or white rice
1 tablespoon finely chopped carrot
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onion
1 tablespoon finely chopped mushrooms
1 garlic clove, finely chopped
1 tablespoon soy sauce

Steps:

  • Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.
  • Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)
  • Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.

Nutrition Facts : Calories 195, Carbohydrate 15 g, Cholesterol 320 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg

ASIAN FUSION OMELETTE



Asian Fusion Omelette image

I came up with this after eating stir-fried lettuce at a Chinese restaurant. It's a really quick and light lunch, and you can customize it to your taste.

Provided by piccola

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

2 eggs (or 1/2 cup egg substitute, I use Morningstar Farms' Better Than Eggs)
2 scallions, chopped
1 cup romaine lettuce, shredded
1/2 cup bean sprouts
1 garlic clove, minced
soy sauce, to taste
toasted sesame seeds (optional)

Steps:

  • Break the eggs into a bowl and beat until well mixed. (Skip this if using egg substitute.).
  • Cover a small pan with cooking spray and heat on medium. When hot, add garlic and scallions. Sauté for 2 minutes.
  • Add lettuce and sauté until slightly wilted. Add beansprouts and stir. Lower heat to medium-low.
  • Pour in egg mixture. Stir a little to allow uncooked egg onto the pan. Cover the pan and let sit for 3-5 minutes, until the omelette is set.
  • Loosen omelette from pan and slip onto a plate. Garnish with sesame seeds (if using) and sprinkle with soy sauce.

Nutrition Facts : Calories 184.7, Fat 10.2, SaturatedFat 3.1, Cholesterol 423, Sodium 152.2, Carbohydrate 8.6, Fiber 2.8, Sugar 4.2, Protein 15.5

ASIAN OVEN OMELET



Asian Oven Omelet image

A great sour of low-cost protein, eggs are an ideal way to liven up any meal on a budget. If you enjoy egg foo yong, you're sure to like this recipe from Edna Hoffman of Hebron, Indiana.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

2 packages (3 ounces each) ramen noodles
1/2 cup thinly sliced celery
2 teaspoons canola oil
1 package (8 ounces) sliced fresh mushrooms
4 tablespoons green onions, thinly sliced, divided
2 tablespoons minced fresh gingerroot
3 eggs
6 egg whites
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons reduced-sodium soy sauce

Steps:

  • Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. Drain and rinse in cold water; transfer to a bowl and set aside., Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 tablespoons green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles. , Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes. , Bake, uncovered at 350° for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.

Nutrition Facts : Calories 221 calories, Fat 10g fat (4g saturated fat), Cholesterol 160mg cholesterol, Sodium 597mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

Tips:

  • Use fresh crab meat for the best flavor. You can use canned crab meat in a pinch, but fresh crab meat will give your omelet a much better flavor and texture.
  • Be gentle when mixing the eggs and crab meat. Over-mixing will make the omelet tough.
  • Cook the omelet over medium heat. This will help it cook evenly without burning.
  • Don't overcrowd the pan. If you're making a large omelet, cook it in batches.
  • Serve the omelet immediately. Omelets are best when served hot and fresh.

Conclusion:

An Asian crab omelet is a delicious, easy-to-make dish that is perfect for any meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying omelet that your family and friends will love. So next time you're looking for a quick and easy meal, give this Asian crab omelet a try.

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