Crab Omelet

Crab Omelet

Made  times
lola 31

"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."
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35 m servings 165 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.



Okay, let me just state for the record that I can NOT make omelets. I have watched videos online, and put those methods into practice. It just doesn't work for me. With that being said, please f...

sounds great

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