Thai Crab Meat Omelette

18 May

One thing I love about having Thai omelettes is the variation of meat added into the egg mixture. I chanced upon this dish when I was having the Thai Fish Head Curry with a colleague. Since I was craving for it, I decided to whip up my very own version.

Not bad for a first timer as I vaguely recalled the ingredients used šŸ™‚

Don’t fret about the white crab meat. You can easily get the frozen crabmeat from NTUC or Cold Storage.


  • 1 packet (est. 500 gm) white crab meat
  • 1 teaspoon sesame seed oil
  • 1/2 tablespoon fish sauce
  • 4 eggs
  • 2 tablespoons coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 onion, thinly sliced
  • 2 tablespoons oil
  • Fresh coriander leaves, for garnish


Combine the crab meat with sesame seed oil and fish sauce in a small bowl and set aside.

In another bowl, whisk the eggs with the coconut milk, salt and pepper. Add the crab mixture and blend lightly. Add the onion and mix together.

In a wok or frying pan, heat the oil until a little smoke appears. Pour the mixture into the oil. With a spatula, gently lift the egg from the sides of the wok as it cooks to allow the uncooked mixture to set. Turn it over, and cook for a few seconds.

When the omelette is set, slide it onto a serving dish and garnish with the coriander leaves.


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