Crab Omelette: Best Cheeses To Compliment The Seafood

Crab and cheese omelettes are a delicious and indulgent breakfast or brunch option. The omelette's fluffy eggs are paired with sweet crab meat and lots of gooey cheese, creating a decadent and savoury dish. While some recipes call for Swiss or Parmesan cheese, others suggest cream cheese or Edam as the perfect pairing for crab.

Crab and Swiss cheese omelette

Ingredients:

• 2 tablespoons butter
• ½ cup sliced fresh mushrooms
• 1 cup cooked crabmeat
• 1 cup shredded Swiss cheese

Optional:

• Salt and pepper to taste
• Fresh herbs (parsley, chives, etc.)
• Sour cream
• Green onions
• Avocado

Method:

• Melt butter in a large nonstick skillet over medium-high heat.
• Add mushrooms and cook until tender, about 5 minutes. Transfer to a plate and set aside.
• In a bowl, beat egg yolks and milk. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
• Return the skillet to medium-high heat. Pour in the egg mixture and sprinkle with mushrooms and crab meat.
• Cook until the omelette begins to set, about 3 minutes.
• Sprinkle with Swiss cheese. Using a spatula, fold the omelette in half, forming a semicircle.
• Cover the skillet and cook until the omelette puffs and is cooked through, about 3 minutes.
• Slide the omelette onto a plate and serve.

Tips:

• For extra flavour, season with salt and pepper to taste.
• You can also add fresh herbs like parsley and chives, a dollop of sour cream, sliced avocado, or green onions.
• For a healthier option, use low-fat cream cheese instead of shredded Swiss cheese.

Crab and cream cheese omelette

Ingredients

• 4 oz. of cream cheese
• 2 oz. of crab meat (lump crab meat is recommended)
• 2 green onions, finely chopped
• 1 clove of garlic, minced
• 2 eggs
• Splash of milk
• Pinch of salt and pepper
• 2 tablespoons of butter
• Fresh grated sharp cheddar cheese

Optional Ingredients

• Sour cream
• Chives
• Parsley
• Red and orange mini sweet peppers
• Shrimp
• Old Bay Seasoning
• Brie
• Tomatoes
• Spinach
• Mushrooms
• Onion

Method

• Melt 1 tablespoon of butter in a small non-stick pan over medium heat.
• Cook the chopped green onions and minced garlic, stirring often to avoid burning. This will take a few minutes.
• Allow the mixture to cool down.
• In a small bowl, mix together the cream cheese, chopped crab meat, and the cooked green onions and garlic.
• In a separate bowl, beat the eggs, add a splash of milk, and a pinch of salt and pepper.
• In the same non-stick pan, melt another tablespoon of butter over low heat.
• Add the eggs and let them cook until almost set, with only a small amount of runny egg remaining on top.
• Gently flip the eggs with a spatula.
• Add the crab and cream cheese mixture, spreading it in the middle of the eggs.
• Fold the omelette in half and press it down gently.
• Sprinkle with some grated sharp cheddar cheese.
• Cover the pan with a lid until the cheese is melted.
• Transfer the omelette to a plate and garnish with chopped green onion, if desired.

Tips

• You can put the plate in a low-temperature oven while you make another omelette.
• If making multiple omelettes, beat the eggs for each one individually to ensure equal portions.
• If using real crab meat, cook it before mixing it with the cream cheese.
• You can also try using other types of cheese, such as brie, Swiss, or salmon-flavored cream cheese.

Crab and parmesan omelette

Ingredients

• 2-3 eggs
• 2 tablespoons shredded parmesan cheese
• Freshly ground black pepper
• 2 tablespoons heavy whipping cream
• 6 ounces flaked crabmeat (backfin recommended)
• Salt
• Butter
• Water

Optional Ingredients

• Fresh herbs (parsley, chives)
• Sour cream
• Avocado
• Mushrooms
• Onion
• Milk

Method

• Mix the flaked crabmeat with the cheese and season with salt and pepper.
• Lightly beat the eggs in a bowl with the water and season with salt and pepper.
• Melt the butter in a small skillet and when the froth subsides, pour in the eggs.
• Place the crab and cheese on top of the eggs just when they begin to set.
• Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.
• Do not fold, but slide onto a hot plate and serve immediately.

Tips

• You can whisk herbs into the eggs for an earthy bite.
• You can also add avocado, mushrooms, and onion to the omelette.
• If you don't have parmesan, you can use any variety of sharp cheese, such as sharp cheddar, Manchego, or Swiss. A creamy, slightly sharp cheese like brie is also delicious.

Crab omelette with avocado and herbs

Ingredients:

• 3 eggs
• 1 teaspoon minced parsley, plus extra for garnish
• 1 teaspoon minced chives, plus extra for garnish
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• 1 tablespoon unsalted butter
• 2 tablespoons shredded parmesan, divided
• 2 ounces lump crab meat, about ½ cup
• 1 green onion, thinly sliced
• ½ avocado, sliced
• 1 tablespoon sour cream

Optional:

• Fresh fruit for breakfast
• Tossed green salad for lunch or dinner
• Sweet side salads: berry or cantaloupe salad
• Savory side salads: butter lettuce, citrus, or asparagus salad
• Vegetable sides: baked asparagus, sauteed mushrooms, or parmesan roasted broccoli

Method:

• Whisk the eggs with the chives, parsley, salt, and pepper in a small bowl until very smooth.
• Heat a 10" non-stick skillet over medium heat and add the butter. Heat until it melts and then foams. Once the foam subsides, swirl the butter to coat the bottom of the pan, then pour in the egg mixture. Swirl the pan to cover the bottom with an even layer of eggs.
• Cook the eggs undisturbed until the edges are firm and the center is just barely cooked through, 3-4 minutes. Deflate any large bubbles with the tines of a fork.
• Sprinkle half the parmesan cheese over one half of the omelet. Top the cheese with the crab meat, then sprinkle with green onions. Layer the avocado over the green onions, then top with the remaining parmesan cheese.
• Using a spatula, fold the empty half of the eggs over to form a half circle and cook 1 minute longer. Remove from heat, and transfer to a plate.
• Sprinkle with additional fresh herbs to taste, and garnish with a dollop of sour cream. Serve warm, right away, and enjoy!

Tips:

• A non-stick 10″ skillet works best. A 12″ skillet is too large and will result in a too-thin egg layer. You can use an 8″ skillet, but you’ll need to cook the eggs slightly longer.
• Prep ahead! Omelettes cook quickly, so have your filling ready to go – pick through the crab meat, shred the cheese, and slice the avocados and green herbs.
• Properly heat the pan. Waiting until the butter “melts then foams” is a visual indicator that the pan is properly heated – it’s hot enough to melt the butter and to start the water evaporation process, but not so hot that the butter is starting to brown.
• Got bubbles? If the eggs bubble up while cooking, poke with the tines of a fork to deflate.
• Don’t have Parmesan? Any variety of sharp cheese will work – try sharp cheddar, Manchego, or Swiss. A creamy, slightly sharp cheese like brie is also delicious.

Crab and Edam cheese omelette

A crab and Edam cheese omelette is a delicious and indulgent breakfast option. This omelette is a great way to use up any leftover crab meat you may have, and it's also a good choice if you're looking for a quick and easy brunch option that's sure to impress.

Ingredients:

• Eggs
• Water
• Edam Cheese
• Crab Meat
• Paprika Powder
• Margarine
• Shrimp
• Dill

Optional Ingredients:

You can also add some chopped green onions, minced garlic, and mushrooms to your omelette for extra flavour and texture.

Method:

First, whisk your eggs with a small amount of water. Then, stir in the grated Edam cheese and season with salt, pepper, and a pinch of paprika powder. Next, heat some margarine in a pan and add the omelette mixture. Once the eggs are starting to set, spread your drained shrimp and chopped dill on top, along with your crab meat. Let the omelette stand for a moment, then gently fold it over. Serve immediately.

Tips:

• For a more substantial meal, serve your omelette with a side salad, such as a butter lettuce salad or a citrus salad.
• If you're making this omelette for brunch, you can add a dollop of sour cream on top for a touch of indulgence.
• To make this omelette extra fancy, use fresh crab meat instead of imitation crab meat.

Frequently asked questions