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Crab Omelette

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  Spring onions 2
  Eggs 4 , beaten
  Salt To Taste
  Sunflower oil 3 Tablespoon
  Fresh root ginger slice 2 , peeled and shredded
  Crab meat 175 Gram
  Sake/Dry sherry 1 Tablespoon
  Light soy sauce 1 Tablespoon
  Sugar 2 Teaspoon
  Lettuce 1⁄2 , shredded (For Garnish)
  Tomato 1 (For Garnish)
  Seedless grapes 6 (For Garnish)

Cut the white part of the spring onions into 2.5 cm lengths.
Chop the green part finely.
Beat the eggs lightly in a bowl and add the chopped onion stalks with salt to taste.
Heat the oil in a frying pan and add the white parts of the onions with the ginger, the crab and sake or sherry.
Stir-fry for a few seconds, then add the soy sauce and sugar.
Reduce the heat, pour in the egg mixture and cook for a further 30 seconds.
Transfer to a warmed serving plate and scatter shredded lettuce around the edge.
Make a tomato 'water-lily'.
Place one half of the tomato in the centre of the omelette with a grape in the middle.

Recipe Summary

Difficulty Level: 
Stir Fried

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 964 Calories from Fat 590

% Daily Value*

Total Fat 66 g102.1%

Saturated Fat 12.3 g61.7%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1849.1 mg77%

Total Carbohydrates 33 g10.9%

Dietary Fiber 5.6 g22.4%

Sugars 21.9 g

Protein 59 g117.3%

Vitamin A 293.2% Vitamin C 97.9%

Calcium 19.1% Iron 33.1%

*Based on a 2000 Calorie diet


Crab Omelette Recipe