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Crab & camembert omelette


  • Beat the crab meat, eggs, seasonings, cream and camembert with 1 tspn snipped chives using a fork.
  • Then melt the butter in a non-stick pan, pour in the omelette mixture and gently cook to just seal the bottom, pulling away from the sides with a wooden spoon as you do so to form soft curds. Cover and briefly cook.
  • Garnish with a few snipped chives and serve with good crusty bread and a simple green salad on the side.


  • 3 heaped tbsp picked over crab meat
  • 6 large eggs
  • sea salt & freshly ground pepper
  • a splash of cream
  • ¼-½ round of camembert (or any other mild cheese), rind removed & cubed
  • 2 tspn snipped chives
  • a dollop of butter (or vegetable oil)

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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