Tortang alimasag is one of those simple dishes that feels a little special. It's basically a fluffy crab omelet, lightly seasoned and pan-fried until golden-similar flavors to relyenong alimasag, but much simpler and quicker to make. If you've ever had extra crab meat on hand, this is an easy way to turn it into a satisfying meal.
Jump to:
Ingredients you'll need
Notes and substitutions
- Crab meat: I'm using canned lump crab meat, which is convenient and works well. Any type of crab meat will do-claw, special, or flaked. If you have fresh crab meat, even better. Just drain well and check for shells.
- Aromatics: I'm using scallions for a mild onion flavor and red Thai chilies (labuyo) for heat. You can also use chopped onion, red bell pepper, or a bit of minced garlic-use what you have.
- Seasoning: This is lightly seasoned with fish sauce, salt, and pepper. You can also use soy sauce, garlic powder, onion powder, a pinch of paprika, or white pepper. Season to taste-the eggs and crab should stay light and not overpowering.
How to make this recipe
Step 1: Beat the eggs until foamy
Crack 6 eggs into a bowl. Add 1 teaspoon fish sauce, then salt and pepper to taste.
Beat really well until the eggs look foamy or bubbly. This helps make the omelet light and fluffy.
Step 2: Add the crab and aromatics
Add in 1 cup of crab meat (use more if you like), 2 scallions (chopped), and some red Thai chilies (finely chopped), if you like some heat. Mix just until combined so you don't break up the crab too much.
Step 3: Fry the torta
Heat a nonstick pan or a wok over medium-high heat. To check if it's ready, sprinkle in a few drops of water-they should sizzle and evaporate right away. Add a generous amount of oil, enough to cover the bottom of the pan.
Let the oil get really hot. When the eggs go in, you should hear a sizzle-this helps create those crispy, lacy edges.
Pour the egg mixture into the hot pan first. Then place the crab meat mostly in the center. Use a spatula to lightly lift the edges and let any uncooked egg run underneath so it cooks evenly.
Cook until the bottom is golden and the edges are set. When the top is mostly cooked, fold the sides toward the center to cover the filling. Flip carefully and cook for a few more minutes, until the eggs are fully set and lightly golden.
Step 4: Serve
Slide onto a plate. Top with extra scallions or fried onions or garlic, if you have them.
Serve with steamed rice and ketchup or sriracha. Enjoy!
Recipe FAQs
Yes. Canned crab meat works great for this recipe. Just drain it well and check for any shell pieces. Fresh crab meat is even better if you have it.
Lump crab meat is nice because you get bigger pieces, but claw, special, or flaked crab all work. Use what's available.
Beat the eggs well until foamy, and make sure the oil is hot before adding the mixture. Let it cook without moving it too much so the center stays fluffy and the edges turn lacy.
Try other Filipino torta recipes
- Tortang talong: Grilled eggplant dipped in eggs and pan-fried until golden.
- Tortang giniling: A hearty omelet made with ground meat (picadillo) mixed into beaten eggs.
- Tortang sardinas: A budget-friendly omelet using canned sardines, eggs, and aromatics.
- Tortang hipon: A savory shrimp omelet-like ukoy, but with more egg and less batter.
- Tortang corned beef: Eggs mixed with ginisang corned beef.
- Tortang sayote: Grated or thinly sliced sayote mixed into eggs and pan-fried until golden.
Other seafood recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Tortang Alimasag (Crab Omelet)
Equipment
- Nonstick pan or wok
Ingredients
- 6 eggs
- 1 cup crab meat fresh or canned, well-drained
- 2 stalks scallions chopped
- 1-2 red Thai chilies labuyo, finely chopped (optional)
- 1 teaspoon fish sauce
- Salt and pepper to taste
- Neutral oil for frying
For serving:
- Chopped scallions
- Fried onions or garlic
- Ketchup or sriracha
Instructions
- Crack the eggs into a bowl. Add fish sauce, salt, and pepper. Beat well until foamy and bubbly.
- Gently fold in the crab meat, scallions, and chilies just until combined.
- Heat a nonstick pan or wok over medium-high heat. Add a generous amount of oil, enough to cover the bottom.
- Pour in the egg mixture, then spread the crab in the center. Lightly lift the edges so uncooked egg can flow underneath.
- Cook until the bottom is golden and the top is mostly set. Fold both sides toward the center, flip carefully, and cook until fully set.
- Slide onto a plate. Garnish with extra scallions or fried garlic if you like. Serve with steamed rice and ketchup or sriracha.
Video
Notes
- Crab: Any crab meat is fine. Fresh is even better.
- Aromatics: Swap scallions/chilies with chopped onion or red bell pepper.
- Seasoning: Soy sauce can replace fish sauce. Keep seasoning light so the crab shines.
Marissa says
This is like relyeno crab?
Mark Reyes says
Hi Marissa,
Tortang alimasag is the simpler version—it’s basically a crab omelet. Relleno crab is stuffed and more elaborate. Both use crab, but they’re cooked and served differently.