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Eastern Style Crab Omelette

This is a Rockpool Classic and usually made in a single serve as an entree. The recipe above is for a larger omelette that works well on a shared table. The texture of the crab, egg & bean sprouts, and the perfume of the sesame oil make one of the greatest taste and texture treats imaginable. The crispy exterior, melting interior, and the crunchiness of the bean sprouts all work so well together. Make sure the oil is very hot and smoking so that the eggs do not soak up the oil. This omelette can be cut up into 2 or 3 little separate entrees if you like

Eastern Style Crab Omelette




This is a classic example of an omelette that even the French would be pleased to eat. I grew up thinking that the French invented omelettes, now I know better. I would be more than happy to have a stir-fried crab omelette with rice for lunch, and a truffled omelette with a green salad and bread for dinner. That’s the good thing about living in multicultural Australia - one is not bound by any tradition other than a love of good food.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Eastern Style Crab Omelette.


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3 comments • 3 ratings
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Posted by Report
LOVE this recipe!!
Posted by JeffreyReport
Method not clear eg. when oil smoking,after 2 minutes bottom of omelette turns black-should the mixture be stired while cooking or heat reduced. Final omelette far too sweet, seems to be a lot of sugar for a savory omelette.
Posted by JA25Report
Wow looks great its on for dinner tonight
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