Cheesy Crab Omelet
Cheesy crab omelet recipe is fancy enough to serve for a brunch party, but easy and quick enough for weekday breakfasts, too. If you love crab meat, and omelettes with plenty of cheese are your idea of a great breakfast, you’ve come to the right place!
Despite the fact that it’s the most important meal of the day, I’ve never been one to partake of breakfast very often.
Actually, that’s not true. I love breakfast, in its completely unhealthy form. Start me off with a hot cup of coffee and my favorite flavored creamer. Then place a plate of crisp bacon, French toast or waffles (overflowing with syrup, please), or just about anything loaded with cheese in front of me. Then you’ll see me smilin’ from ear to ear, ready to take on the meal with pure gusto.
I’ll even eat healthy breakfasts, as long as someone else makes them for me. This from the girl who adores cooking and baking… weird, right? Maybe it’s because it’s just too early to be playing with hot pans and grease at that hour. Or maybe I’m just stinkin’ lazy. Please applaud honesty for the win.
Anyhoo, my feelings for breakfast changed drastically after I developed this cheesy crab omelet.
It’s sort of healthy, as far as cheesy fattening things go. Plus, I portion controlled some of it. No, not the English muffin…don’t mess with my carb addiction. That’s a challenge for another day. I’m talking about that gorgeous omelet up there. Fluffy eggs, some cheesy goodness, and get this…it’s loaded with veggies and seafood!
Hello Mr. Food Pyramid. I’m delighted to appease you.
I hope you enjoy this cheesy crab omelet recipe!
Cheesy Crab Omelet
- 4 tablespoons cream cheese (I used low-fat)
- 2 Tablespoons fresh or canned crab meat drained
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 Tablespoon butter divided
- 2 Tablespoons minced mushrooms
- 1 Tablespoon minced onion
- 1 large egg
- 1 Tablespoon milk (any variety. I used 1%)
- Place softened cream cheese, crab meat, salt and pepper into a small mixing bowl. Stir to combine; set aside.
- In small omelet pan or frying pan over medium heat, melt 1/2 Tablespoon of butter. Add mushrooms and onion and saute, stirring occasionally, until softened, about 2-3 minutes.
- Meanwhile, whisk together egg and milk in a small bowl and set aside.
- Transfer cooked mushroom mixture into bowl with crab and cream cheese, then carefully clean the inside of the omelet pan with paper toweling. Place pan back onto medium heat and add remaining butter to melt.
- Pour egg mixture into pan and cook until edges are set and the center has started to set up, about 3 minutes. Place crab mixture evenly down center of omelette. Gently slide a spatula under outside third of omelette and carefully fold it over the crab mixture. Use spatula to fold remaining third over the egg you just folded so that the filling is contained inside of the omelette.
- Use your spatula to flip entire omelette over and cook for another 1-2 minutes, until egg has completed cooking.
- Slide from pan onto serving plate and enjoy!
In the mood for some more breakfast recipes? Check these out!
Brown Butter Walnut Pancake Muffins
Mmmm.. I like that! I’d serve that with homefries and call it dinner!
Your recipe instructions never say to add the crab to the cream cheese. I am assuming that is what you do. Going to try this tomorrow.
Oh my goodness, Bill. I am so sorry about that. Yes, you are correct to add the crab in with the cream cheese! I can’t believe this recipe has been published for a couple of years and you’re the first person to mention this to me. Thank you for bringing it to my attention. I’ll edit the recipe immediately.
Dee-lish! I didn’t have mushrooms, used asparagus instead. It was amazing.
Asparagus sounds like a fantastic addition to the crab omelet, Teri!
Maybe it’s just me but the recipe doesn’t say how to make it at all! It just tells you what you need, to make it.
Hi CeCe. The crab meat omelet recipe is at the very bottom of the post.