lunch · dairy-free
Thai-style crab omelet
A puffy, golden omelet seasoned with fish sauce and folded over sweet crab, eaten with rice, cucumber and sriracha.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Check the crab for bits of shell and pat it dry.
-
2
Whisk the eggs and fish sauce until frothy.
-
3
Heat the oil in a small nonstick pan over medium-high until it shimmers, then pour in the eggs.
-
4
Once the edges puff and set, spread the crab over one half, turn the heat down and fold the other half over.
-
5
Cook until no runny egg is left and the center reaches 160°F (71°C). Cut in two and serve with rice, cucumber and sriracha.
