This simple recipe takes about 15 minutes from start to finish. The combination of eggs and fresh lump crabmeat is light, savory, and perfectly balanced.
The technique for cooking the eggs is what makes this dish stand out. Shallow-fry the omelet so the outside turns golden brown while the inside remains soft and fluffy. The oil and pan are ready when a wooden spoon or chopstick bubbles when placed in the oil.
Pour the egg mixture into the pan and, as the edges set, use a spatula or chopsticks to push the cooked edges toward the center. This lets the uncooked egg flow to the edges and cook evenly. You can gently shake the pan to help the mixture redistribute.
When the eggs are about 80–90% set, fold one half over the other and slide the omelet onto a plate. Garnish with additional scallions and crab meat and finish with sriracha and/or kewpie mayo if you like. The residual heat will finish cooking the eggs off the stove.
@jasmineandtea I wish I tried this in Thailand but was only there for a day 😩 Oh well, let’s make it at home!! #crabomelette #favoriterecipe #thaifood #asianfood
♬ original sound – Gret
Thai Crab Egg Omelet
Author: Jasmine and Tea
Yield: 1 1x
Ingredients
Scale
- 6 eggs
- 3–6 stalks of scallions (green part only)
- lump crab meat
- oil (for shallow frying)
- salt to taste
Instructions
- Mince the scallions and set them aside.
- Crack 6 eggs into a bowl and scramble. Stir in the scallions and salt to taste, then add a few spoonfuls of lump crabmeat. Fold the crab gently into the eggs so the lumps remain intact.
- Heat a nonstick pan over medium-high and add enough oil to shallow-fry the omelet. Test the oil by dipping a wooden spoon or chopstick into it—small bubbles indicate it’s ready.
- Pour the egg mixture into the pan. As the outer edges set, use a spatula or chopsticks to pull the cooked edges toward the center, allowing uncooked egg to flow outward. Gently shake the pan as needed. Continue until the eggs are mostly set; they should still be slightly soft inside because they will finish cooking off the heat.
- Loosen the omelet by wiggling the pan and flip or fold it using a spatula. Slide the omelet onto a plate and garnish with extra scallions, additional crabmeat, sriracha, and/or kewpie mayo as desired. Serve immediately.