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I am a big fan of Crustaceans, but who isn’t? My family originally hailed from the Pacific after all, making the Pacific Ocean my stomping ground, so no surprise there. Luckily, there’s a chain of Asian supermarkets in Northern California that sell live crabs. They also steam them for you. How awesome is that? I never like them frozen so this works out really great.

This week we purchased two large Dungeness crabs: the first one we ate plain. As for the second, I opted for a more elaborate preparation: a Filipino dish with Spanish flair to be exact and it happens to be one of my favorites! The original recipe actually calls for stuffing the omelette inside the crab shell, hence, the term crab relleno but I chose to take the shell out of my version to keep it simpler.

Crab omelette ingredients


1 large steamed crab, shelled and cleaned
3 eggs, beaten
1 small potato
1 medium carrot
1 shallot
1 tomato
Cooking oil
Mediterranean sea salt
Fish sauce (optional)
Ground pepper

Crab omelette ingredients2

Cooking crab omelette Asian style

Cooking Instructions

1. Heat cooking oil in a big frying pan
2. Saute shallot
3. Once golden brown, throw in the tomato
4. Put the potato. Turn down the heat. Stir continuously until potato is soft and fully cooked
5. Throw in the carrot and stir continuously until cooked.
6. In a big bowl, mix the beaten egg and the sautéed ingredients. Stir and season to taste with the Mediterranean sea salt, ground pepper and fish sauce if available.
7. Heat cooking oil in a big frying pan and cook the mixture. Turn to cook both sides.
8. Serve with white rice and steamed vegetables such as broccoli.

Tip: To cook white rice with great ease, go to any Asian market and purchase a rice cooker

Crab omelette with Spanish flair

And here’s the final result and our delicious lunch and dessert! Yum.

Crab omelette