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.