Seafood Delight! Fluffy and Juicy Crab Omelette

Seafood Delight! Fluffy and Juicy Crab Omelette

This is a tasty crab omelette using tinned crab meat. The filling is just Japanese leek.

Ingredients: Serving 6 (making two omelets)

Tinned crabmeat
1 (135 g)
a small amount
Japanese leek
Thick sauce for the omelette
Green onions or scallions
a small amount
1 chopped teaspoon
Chinese style chicken stock (Recipe ID: 1024547)
500 ml
Soy sauce, sugar, sake, rice vinegar
2 tablespoons
Oyster sauce
1 tablespoon
Sesame oil
1 tablespoon
1 tablespoon


1. Open the tin of crab and transfer the content including the brine into a bowl. Slice the Japanese leek thinly and diagonally. Fry the leek quickly and leave to cool. Chop the ginger. Put the leek and ginger into the bowl.
2. Beat 6 eggs in a separate bowl. Add contents from Step 1 with a little salt, then mix lightly.
3. Put all the ingredients of the sauce, including the katakuriko, into a sauce pan. Heat over medium. Add more katakuriko if it is not thick enough.
4. I usually stack the egg shells like this so that they won't take a lot of space when I dispose of them. Heat the pan really well and pour in the oil. Swirl it around and pour out the heated oil.
5. Pour 1 tablespoon of oil into the pan and heat over medium heat. Pour 1/2 of the egg mixture into the pan.
6. Fry the omelette, shaking the pan now and then. After it is done, transfer it to a serving dish and pour the hot sauce over.
7. Refer to Recipe ID: 1024547 to make Chinese style chicken stock. If you don't want to bother just use Chinese style chicken stock powder or granules.

Story Behind this Recipe

This is a delicious omelette using a tinned crab meat!