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Fluffy omelette with crab


  • Bring a little water to the boil in a small pot. Then place the crab in a metal sieve and plunge in the pot for about 15 secs. Drain well.
  • Whisk the egg whites with the cream, sea salt, a little ground pepper, the cornflour and spring onions in a large bowl. Add the crab meat and whisk until well combined.
  • Then heat a little oil in a non-stick pan and cook the egg mixture, in 2-3 lots, as you would scrambled eggs (being careful not to over cook).
  • When the eggs are nearly ready, blanch the snowpeas in boiling water. Drain well.
  • To serve, arrange the snowpeas on individual plates (or one large plate), sprinkle with the soy and spoon the crab mixture on top with any cooking juices.


  • 150 gm picked crab (no shell)
  • 3 medium egg whites
  • 150 ml cream
  • a good pinch of sea salt
  • freshly ground pepper
  • a good pinch of cornflour
  • 2 spring (green) onions, finely sliced
  • vegetable oil
  • 14 snowpeas
  • a splash of soy sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm