Simple Crab Meat Omelette

A simple and classic blonde omelette stuffed with a herby, crab, creme fraiche and herby filling is the perfect light summer lunch recipe.

This recipe uses a whole dressed crab, but it can easily be made with canned crab, and it will come together in under 30 minutes.

Dressed Crab Omelette

There are many claims about dishes that "every" home cook should be able to make, and they vary greatly from culture to culture.

Here in the UK, I would probably say a simple roast chicken, a nice cottage pie and beef stew are good starting places. Throw in a spicy chilli and a curry ad you are away.

But a special mention has gotta go out to the omelette! Eggs are everywhere, relatively affordable, and you probably have some in the cupboard, just in case... Then add whatever else you have and bosh, you have the makings of dinner, lunch or breakfast!

Why has it taken me over 10 years to add my favourite omelette here is beyond me, maybe I considered it to be too simple?

But here you are, my take on a crab meat omelette. A perfect 3 egg number, cooked just past "blonde" in a hearty bit of butter.

It is filled with a mix of brown and white crab meat that is enriched with creme fraiche and lightened with a load of chives and parsley.

You should even have a little of the filling left to add some to the top of the omelette.

It's quick too, it should take 10-15 minutes to do the preparation, and cooking will take you around 5 minutes.

Frequently Asked Questions

Can I use tinned crab?

Yes, I have tested this recipe with tinned crab, and it works well, although you will need to reduce the creme fraiche by about a quarter. Especially if you use shredded crab.

But if you pay a little more and use "jumbo" or "lump" crab, it is exceptional.

How do I make this for two?

The obvious answer is to double the recipe and increase the size of the pan, then cut the omelette in half. A 25-30cm (10-12") pan would be the right size.

However, a whole beautifully presented omelette just feels special. I usually preheat my oven to 150°C or 300°F, and keep the first omelette warm whilst I cook the second.

It only takes 5 minutes, so make sure you undercook the first just a little, and it will be perfect when served.

Can I use different herbs?

Yes, of course, go to town and use what you have! Any soft herb works very well, with a special shout-out for dill and tender ends of tarragon.

Can I use low fat creme fraiche?

Yes, low-fat creme fraiche works perfectly well in this recipe.

Serving Suggestions

I've served my crab omelette with some salad leaves and a very simple vinaigrette dressing in the photos on this page.

It makes a dish that is perfectly sized for lunch.

If I wanted to scale this up for dinner, then I would add some form of crispy potato on the side. Yes, a crab omelette is a bit fancy, but salty potatoes work so well with them.

Now cooking an omelette does require your attention, and it happens quickly, so you need some spuds that will look after themselves.

As a result, I usually make some frozen French fries or my air fryer chips.

Equipment Used

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 20cm or 8" nonstick frying pan.
• Spatula.
• Mixing bowls.
• Whisk.
• Chopping board.
• Kitchen knife.
• Weighing scales and measuring spoons.