Thai Crab Omelette with Rice & Cucumber
Fluffy, golden omelette stuffed with fresh crab, served over steamed rice with cool cucumber slices. A light, elegant weeknight dinner that looks restaurant-quality but cooks in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 6 oz lump crab meat, fresh or canned
- 4 whole large eggs
- 1 tbsp fish sauce
- 1 whole lime (zested + juiced)
- ¼ cup fresh cilantro, chopped
- 1.5 cups cooked white rice
- 1 whole cucumber, sliced thin
- 2 tbsp neutral oil for cooking
Instructions
- 1
Warm the cooked rice in a microwave or small pan, then divide between two plates and set aside.
- 2
Whisk the eggs in a bowl with fish sauce, lime zest, and a pinch of salt until pale and frothy.
- 3
Gently fold the crab meat and cilantro into the egg mixture, trying not to break up the crab pieces.
- 4
Heat oil in a 10-inch nonstick skillet over medium-high until it shimmers, about 60 seconds.
- 5
Pour in the egg mixture and let it cook undisturbed for 2 minutes until the edges begin to set.
- 6
Gently push the cooked edges toward center, tilting the pan so uncooked egg flows to the edges, cook 1 more minute.
- 7
Slide the omelette onto a cutting board, fold in half, then transfer to a plate over the warm rice.
- 8
Arrange cucumber slices alongside the omelette and drizzle everything with lime juice.
Tools you’ll need
- 10-inch nonstick skillet
- medium mixing bowl
- whisk
- spatula
- cutting board
- microwave or small saucepan
- two dinner plates
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