Crab Omelets Role

Omelet filled with rich crab meat and dill. Perfect serve with green crispy salad.


  • 1/2 cup butter
  • 3 eggs
  • Salt and pepper per taste
  • 2 table spoon chives, chopped
  • 2 table spoon brown crab meat
  • 4 table spoon white crab meat
  • 1 bag green salad to serve (optional)


1. Whisk the eggs, crab meat, seasoning in a medium size bowl, then melt some butter in non-stick pan.

2. Place over a medium heat. When pan heats up, add in the egg mixture and swirl around the pan to lightly scramble eggs. It will push cooked egg to the top. Swirl one more time to have a large circle share, filling the gaps in the pan with uncooked egg.

Use a spatula to unstick or loose the omelet from the edges.

3. Now you can scatter the fresh crab meat over the egg and when the egg is almost cooked and turns to light golden, fold the omelet in the pan and role it.

Serve hot with fresh green salad in breakfast.