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Stir Fried Crab Omelette

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
This is a classic example of an omelette that even the French would be pleased to eat. I grew up thinking that the French invented omelettes, now I know better. That's the good thing about living in multicultural Australia--one is not bound by any tradition other than a love of good food. This stir fry omlette is a Rockpool Classic and usually served as an entree. This recipe makes a larger omelette that can be cut up into 2 or 3 entrée servings. The texture of the crab, egg and bean sprouts, and the perfume of the sesame oil are one of the greatest taste and texture combinations imaginable. It is important to make sure the oil is very hot and smoking so that the eggs do not soak up the oil.
For Broth
2/3 cup chicken stock
3 tablespoons palm sugar
2 tablespoons fish sauce
1 teaspoon sesame oil
For Omelette
5 large eggs
1 tablespoon palm sugar
1 tablespoon fish sauce
7 ounces white crab meat, Spanner crab if available,  picked over for cartilage and shells
3 1/2 ounces bean sprouts
1 3/4 ounces snowpea sprouts
15 Chinese yellow chives, washed, halved
2/3 cup peanut or vegetable oil  

Oyster sauce
FOR BROTH: Combine all the ingredients except the sesame oil in a pot. Bring the broth to a boil, pour in the sesame oil and keep warm.

FOR OMELETTE: Beat the eggs in a medium bowl. In a small bowl dissolve the palm sugar in the fish sauce. Whisk the sugar mixture into the eggs. In another bowl, combine the crab with the bean sprouts, snow pea sprouts and chives and mix well. Heat the oil in a wok until it is smoking. Pour in the egg mixture, which should puff up. Cook for 3 minutes, then place the crab mixture in the middle.

Pour off the excess oil. Fold the omelette, and place it back in the wok for 1 minute. Turn off the heat and rest it near a heat source for a further 2 minutes.

TO SERVE: Remove the omelette from the wok with a fish lifter and place on a board. Trim off the ends and place in a large bowl. Pour over the hot broth and top with oyster sauce.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 539
Fat. Total: 44g
Fiber: 1g
Carbohydrates, Total: 16g
Sodium: 1331mg
% Cal. from Fat: 73%
Cholesterol: 301mg
Protein: 21g
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