This crab omelet has a fantastic Thai-inspired filling! A low carbohydrate and keto-friendly lunch recipe.
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This recipe was inspired by an old book I have from 2005 with a great collection of Thai dishes. Having said that, I have no idea how authentic some of them are – and that includes this recipe! The original instructions involved cooking the filling (and adding two teaspoons of sugar – why?!?), but I simplified it by cutting a few corners. I've used canned crabmeat and of course there are many different styles to choose from, but as the crab is the star of this dish I recommend choosing a product that is good quality.
The result is delicious! I love how the coconut milk in the omelet works so well with the filling.
Check out all my low carb Thai recipes!
How to Make a Thai Crab Omelet
Make the filling by combining some canned crab with chopped green onions, chopped cilantro leaves, ginger paste, soy sauce, lime juice, and some paprika. If you wanted a spicy omelet you could also add a splash of your favorite hot sauce at this point.
In a jug, lightly beat some eggs with some canned coconut milk and black pepper. Make sure the coconut milk is unsweetened, and full-fat is preferable to “lite” versions.
Spray a skillet with non-stick spray, and add the egg mixture. Once the base has set, carefully pull the edges towards the center, allowing the unset egg to run underneath.
When the egg has set, spoon the crab mixture into the center of the omelet.
Fold over each side, and allow the crab to warm through. Cut in half and serve.
You could enjoy this omelet on its own, or serve it with a crisp green salad on the side.
For the Filling
- 5.3 oz (150g) can crab, drained
- 3 green onions, finely chopped
- 2 tbs chopped cilantro leaves
- 1 tbs ginger paste
- 1 tsp soy sauce (or tamari)
- 1 tsp lime juice
- ¼ tsp paprika
- salt and black pepper, to taste
- hot sauce, optional
For the Omelet
- 3 eggs
- 2 tbs canned unsweetened coconut milk
- black pepper
- non-stick spray
- Make the filling by combining the crab with the green onions, cilantro, ginger paste, soy sauce, lime juice, and paprika. Season with salt and pepper. If you wanted a spicy omelet you could also add a splash of hot sauce at this point.
- In a jug, lightly beat the eggs with the coconut milk, and black pepper.
- Spray a skillet with non-stick spray, and add the egg mixture. Once the base has set, carefully pull the edges towards the center, allowing the unset egg to run underneath.
- When the egg has set, spoon the crab mixture into the center of the omelet.
- Fold over each side, and allow the crab to warm through. Cut in half and serve.
3.2g net carbs per serving (half the omelet)
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Nutrition InformationYield 2 Serving Size Half the omelet
Amount Per Serving Calories 188Total Fat 9.6gSaturated Fat 3gCholesterol 334mgSodium 598mgCarbohydrates 4.2gNet Carbohydrates 3.2gFiber 1gSugar 1gProtein 20g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.