Cherry & Dennis Helper Habitat

Thai Crab Omelette

泰式蟹肉奄列

Thai Crab Omelette — finished dish

Total time: 20 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Generous crab meat sits inside a thick omelette with a blistered crisp shell and moist centre.

01

Ingredients

Main ingredients

6 pieces pasteurised eggs
220 g cooked crab meat
2 stalks spring onion

Egg seasoning

2 tsp fish sauce
1/4 tsp white pepper

Frying oil

450 ml cooking oil

Thai Crab Omelette — ingredients

02

Tools

cutting board
knife
wok
wok spatula
measuring spoons
food thermometer

Thai Crab Omelette — tools

03

Steps

Thai Crab Omelette — Check the crab meat carefully and remove shell fragments; finely slice the spring onion

Step 1

Check the crab meat carefully and remove shell fragments; finely slice the spring onion

Check the crab meat carefully and remove shell fragments; finely slice the spring onion.

Thai Crab Omelette — Beat eggs with fish sauce and white pepper until combined but not excessively foamy

Step 2

Beat eggs with fish sauce and white pepper until combined but not excessively foamy

Beat eggs with fish sauce and white pepper until combined but not excessively foamy.

Thai Crab Omelette — Fold in crab and spring onion gently, keeping large crab pieces intact

Step 3

Fold in crab and spring onion gently, keeping large crab pieces intact

Fold in crab and spring onion gently, keeping large crab pieces intact.

Thai Crab Omelette — Heat oil in a wok over medium-high heat to about 180°C

Step 4

Heat oil in a wok over medium-high heat to about 180°C

Heat oil in a wok over medium-high heat to about 180°C.

Thai Crab Omelette — Pour the egg mixture into the centre from a little height so the edges spread quickly

Step 5

Pour the egg mixture into the centre from a little height so the edges spread quickly

Pour the egg mixture into the centre from a little height so the edges spread quickly.

Thai Crab Omelette — Use a spatula to fold the spreading edges back towards the centre

Step 6

Use a spatula to fold the spreading edges back towards the centre

Use a spatula to fold the spreading edges back towards the centre.

Thai Crab Omelette — Fry over medium-high heat until the base is deep golden

Step 7

Fry over medium-high heat until the base is deep golden

Fry over medium-high heat until the base is deep golden.

Thai Crab Omelette — Turn carefully and fry until the second side sets

Step 8

Turn carefully and fry until the second side sets

Turn carefully and fry until the second side sets.

Thai Crab Omelette — Lower to medium heat so the thick centre cooks without burning the shell

Step 9

Lower to medium heat so the thick centre cooks without burning the shell

Lower to medium heat so the thick centre cooks without burning the shell.

Thai Crab Omelette — Confirm the centre reaches 71°C and no liquid egg remains

Step 10

Confirm the centre reaches 71°C and no liquid egg remains

Confirm the centre reaches 71°C and no liquid egg remains.

Thai Crab Omelette — Lift out and drain for one minute to preserve the crisp crust

Step 11

Lift out and drain for one minute to preserve the crisp crust

Lift out and drain for one minute to preserve the crisp crust.

Thai Crab Omelette — Cut open to show the crab-filled layers and serve immediately

Step 12

Cut open to show the crab-filled layers and serve immediately

Cut open to show the crab-filled layers and serve immediately.

Common mistakes

Do not replace chunky crab with shredded imitation crab or add the eggs before the oil is hot, or the omelette will turn greasy and flat.

Tips

Drain the crab thoroughly so the egg can form a crisp shell; this dish is unsuitable for anyone with a shellfish allergy.