Crab Omelette with Avo Salsa

With quality crab-meat in the freezer and a few eggs in the fridge you can whip up this quick, tasty omelette anytime for breakfast, lunch or a light dinner. The Avo Salsa makes a great accompaniment, but you could just as easily omit it, or replace it with whatever you have on hand.

Crab Omelette with Avo Salsa
  • 200 g cooked crab-meat (see notes)
  • 1 tablespoon chopped chives
  • sea salt flakes and freshly ground black pepper, to taste
  • 4 eggs
  • 2 tablespoons cold water
  • 25 g butter
  • 4 slices wholemeal bread, toasted, to serve (optional)
For Avocado Salsa
  • 1 small ripe avocado, diced and tossed in 1 tablespoon lemon juice
  • 1 ripe tomato, peeled, seeded and diced
  • 1 tablespoon French tarragon leaves, chopped (see notes)
  • sea salt flakes and freshly ground black pepper, to taste
  1. To make the Avo Salsa: combine the avocado and lemon juice, tomato, tarragon, salt and pepper. Cover and refrigerate until needed.
  2. Place crab-meat in a bowl with chives, salt and pepper. Stir gently to combine and set aside. Lightly beat the eggs and water.
  3. Heat a non-stick frying pan over a medium heat and add butter. When butter is foaming, swirl it around the pan then pour in half the egg mixture.
  4. Gently shake the pan while slowly moving the egg around to cook it evenly.
  5. Once the eggs are almost fully set, spread the mix out flat and sprinkle with half the crab-meat.
  6. Fold the edge nearest the handle towards the centre, tilt the pan and tap it to move the omelette to the edge of the pan and slide onto a plate.
  7. Repeat with the remaining egg mixture and crab-meat.
  8. Top the omelettes with the avocado salsa and serve immediately with toast.

  • Pick meat from 1 x 800g cooked mud crab, 2 x 300g cooked blue swimmer crabs or 2 x 400g spanner crabs. Alternatively, buy good quality frozen crabmeat ; check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crabmeat is imported and can be quite watery when thawed.

  • If French tarragon is not available, omit it or use chervil, do not replace with tasteless Russian tarragon.

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.