If you love crab and eggs but can’t fuss with complicated recipes like a crab benny, turn to the next best thing – this savory crab omelet with avocado and herbs. Crab and avocado are a match made in foodie heaven, accented with sharp parmesan cheese, creamy eggs, and earthy fresh herbs. This recipe is the best of all words – quick and easy, fancy yet fuss-free – it’s perfect for everything from a weekday powder breakfast to an impressive brunch.
Being a (transplant) Marylander, one of the very best things about this state is the abundance of crab. Crab shacks are everywhere, even if you’re 2 hours from the coast (like us). It’s really easy to get your fill of shellfish whenever the whim strikes.
But sometimes the whim strikes at breakfast. Sometimes the whim is stronger than the wallet. And sometimes the whim strikes when I’m cooking for one.
While I’ve made it a sort of mini-mission to perfect as many authentic Maryland crab recipes as my family (and neighbors) can take, it isn’t always easy to satisfy a crab craving for one. Yes, I could eat an entire skillet of Maryland crab dip or a full sheet pan of crab stuffed mushrooms all by myself, but should I? (don’t answer that!)
Enter the crab omelette. Chunks of lump crab meat are tucked into herb-speckled eggs with sharp parmesan cheese and creamy avocado. Ready in just 15 minutes, it’s always my go-to when a solo craving strikes. But it’s also my go-to when I want an easy and impressive brunch recipe to serve a crowd. Ya gotta love a recipe that fills multiple needs!
How to Make a Crab Omelet
This is a classic three egg omelet prepared American style (aka, the lazy way – folded once, not thrice). Eggs are whisked with fresh herbs for an earthy bite, then layered with parmesan cheese, lump crab meat, avocado, and green onions. Serve a crab omelet with fresh fruit for breakfast or a tossed green salad at lunch or dinner.
- Whisk eggs with fresh parsley, fresh chives, salt, and pepper until very smooth and well combined.
- Melt butter in a 10″ non-stick skillet over medium heat until it melts, then foams. Pour the eggs into the skillet, then swirl the pan to evenly distribute the eggs.
- Cook undisturbed until the edges are firm and the center is just barely cooked through, about 4 minutes.
- Sprinkle half the parmesan cheese over one side of the eggs, then layer the crab meat, green onions, and avocado, and top with the remaining parmesan cheese.
- Use a spatula to gently fold the empty half the eggs over the filling. Cook 1 minute more, then remove the omelet from the skillet to a plate.
- Serve with a dollop of sour cream, and enjoy!
Recipe Notes and Tips
- A non-stick 10″ skillet works best. A 12″ skillet is too large and will result in a too-thin egg layer. You can use an 8″ skillet, but you’ll need to cook the eggs slightly longer.
- Prep ahead! Omelettes cook quickly, so have your filling ready to go – pick through the crab meat, shred the cheese, and slice the avocados and green herbs.
- Properly heat the pan. Waiting until the butter “melts then foams” is a visual indicator that the pan is properly heated – it’s hot enough to melt the butter and to start the water evaporation process, but not so hot that the butter is starting to brown.
- Got bubbles? If the eggs bubble up while cooking, poke with the tines of a fork to deflate.
- Don’t have Parmesan? Any variety of sharp cheese will work – try sharp cheddar, Manchego, or Swiss. A creamy, slightly sharp cheese like brie is also delicious.
What’s the Best Crab Meat to use?
I can never in good conscience recommend fake seafood, so go for the real stuff, and make sure it’s fresh. Yes, crab meat is expensive, but a little goes a long way in this recipe (you only need about two ounces). You literally get what you pay for when it comes to fresh seafood, so purchase the best quality that you can afford.
- Lump crab meat is our first choice. It’s tender and chunky, and getting a nice chunk is such a satisfying bite. Jumbo lump isn’t necessary.
- Special, or back fin, works well too. It’s typically comprised of smaller flakes and often used for stuffing, but it’s still tender and delicious.
- Avoid claw meat – it’s the cheapest fresh crab meat you can purchase, but tougher, so it’s best used in recipes with a simmer stage like soup and stew.
We love a crab omelet as-is with a dollop of sour cream for a hit of tang and acidity. This makes a large omelette, and you don’t necessarily need a side. But if you’re looking to bulk up your plate, or want to share half with a dining partner, lighter sides like salads and vegetables pair best.
- Sweet side salads: berry salad or cantaloupe salad
- Savory side salads: butter lettuce salad, citrus salad, or asparagus salad
- Vegetable sides: baked asparagus, sauteed mushrooms, or parmesan roasted broccoli
Did you make this crab omelet? I’d love to know how it turned out! Leave a comment and a rating below.
Crab Omelet with Avocado and HerbsPrint Recipe Rate this Recipe Pin Recipe
- 10" Skillet
- 3 large eggs
- 1 teaspoon minced parsley, plus extra for garnish
- 1 teaspoon minced chives, plus extra for garnish
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 tablespoon unsalted butter
- 2 tablespoons shredded parmesan, divided
- 2 ounces lump crab meat, about ½ cup
- 1 green onion, thinly sliced
- ½ avocado, sliced
- 1 tablespoon sour cream
- Crack the eggs into a small bowl. Add the chives, parsley, salt, and pepper, then whisk until very smooth.
- Heat a 10" non-stick skillet over medium heat. Add the butter, and heat until it melts then foams. Once the foam subsides, swirl the butter to coat the bottom of the pan, then pour in the egg mixture. Swirl the pan to cover the bottom with an even layer of eggs.
- Cook the eggs undisturbed until the edges are firm and the center is just barely cooked through, 3-4 minutes. Deflate any large bubbles with the tines of a fork.
- Sprinkle half the parmesan cheese over one half of the omelet. Top the cheese with the lump crab meat, then sprinkle with green onions. Layer the avocado over the green onions, then top with the remaining parmesan cheese.
- Using a spatula, fold the empty half of the eggs over to form a half circle and cook 1 minute longer. Remove from heat, and transfer to a plate. Sprinkle with additional fresh herbs to taste, and garnish with a dollop of sour cream. Serve warm, right away, and enjoy!