Thai Crab Omelet

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.

📖 Recipe

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Thai Crab Omelet

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This crab omelet has a fantastic Thai-inspired filling! A low carbohydrate and keto-friendly lunch recipe.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Makes: 2 Servings

Net Carbs: 3.2

Calories: 188

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

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 teaspoon soy sauce or tamari
• 1 teaspoon lime juice
• ¼ teaspoon 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

Equipment

• Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz
• Electric Gravity Pepper Grinder set of 2, Automatic Salt and Pepper Mill Grinder

Step-by-Step Instructions

 

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1. 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. 
2. In a jug, lightly beat the eggs with the coconut milk, and black pepper.
3. 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. 
4. When the egg has set, spoon the crab mixture into the center of the omelet.
5. Fold over each side, and allow the crab to warm through. Cut in half and serve.

Nutrition

Calories: 188kcalCarbohydrates: 4.2gProtein: 20gFat: 9.6gSaturated Fat: 3gCholesterol: 334mgSodium: 598mgFiber: 1gSugar: 1gNet Carbs: 3.2g

Notes

3.2g net carbs per serving (half the omelet)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.