Americans take their love of crab pretty seriously. Whether it’s Maryland blue, West Coast Dungeness, or Florida stone crab, we can all agree that crab in an omelet is ridiculously tasty. This is a Vietnamese variation on the classic omelette. Cooked shrimp may be substituted for the crab, but the crab version is more often found in Vietnamese restaurants.
Vietnamese Crab Omelet
Nutritional Data per serving:
Calories 131
Total Fat 8.6g
Saturated Fat 2.2g
Cholesterol 263mg
Sodium 260mg
Total Carbohydrates 1.3g
Sugars 0.6g
Protein 11.0g
8 eggs
Salt and freshly ground pepper to taste
1 Tbs peanut oil
2 scallions (spring onions,) thinly sliced, including the green parts
1 hot chili pepper, finely sliced (optional)
6 oz crab meat, picked over to remove bits of cartilage
1 Tbs fish sauce* (nuoc mam) Available in finer supermarkets and Asian specialty shops
Beat the eggs and season with salt and pepper.
Heat the oil in a large, heavy skillet over moderate heat.
Saute the scallions and chili pepper, stirring frequently, for a minute or two.
Add the crab meat and fish sauce and cook an additional 1 or 3 minutes.
Remove this mixture to a small plate.
Add more oil to the pan if necessary.
Pour the beaten eggs into the same pan and cook, using a fork to draw the cooked eggs away from the edge of the pan and allowing the uncooked eggs to flow back towards the edge.
Cook until firmly set on the bottom and creamy on top.
Spoon the crab mixture down the center of the omelet and fold it in half.
Turn the omelet onto a heated serving platter.
Makes 6 omelets
Cook's notes: Potential add-ins include avocado slices, chopped chives, a little lemon juice/zest and maybe a sprinkle of Old Bay seasoning.
Serve as is for a killer breakfast, or on top of a mixed green salad for a perfect brunch.
Vietnamese Crab Omelet
Nutritional Data per serving:
Calories 131
Total Fat 8.6g
Saturated Fat 2.2g
Cholesterol 263mg
Sodium 260mg
Total Carbohydrates 1.3g
Sugars 0.6g
Protein 11.0g
8 eggs
Salt and freshly ground pepper to taste
1 Tbs peanut oil
2 scallions (spring onions,) thinly sliced, including the green parts
1 hot chili pepper, finely sliced (optional)
6 oz crab meat, picked over to remove bits of cartilage
1 Tbs fish sauce* (nuoc mam) Available in finer supermarkets and Asian specialty shops
Beat the eggs and season with salt and pepper.
Heat the oil in a large, heavy skillet over moderate heat.
Saute the scallions and chili pepper, stirring frequently, for a minute or two.
Add the crab meat and fish sauce and cook an additional 1 or 3 minutes.
Remove this mixture to a small plate.
Add more oil to the pan if necessary.
Pour the beaten eggs into the same pan and cook, using a fork to draw the cooked eggs away from the edge of the pan and allowing the uncooked eggs to flow back towards the edge.
Cook until firmly set on the bottom and creamy on top.
Spoon the crab mixture down the center of the omelet and fold it in half.
Turn the omelet onto a heated serving platter.
Makes 6 omelets
Cook's notes: Potential add-ins include avocado slices, chopped chives, a little lemon juice/zest and maybe a sprinkle of Old Bay seasoning.
Serve as is for a killer breakfast, or on top of a mixed green salad for a perfect brunch.
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