Tortang Alimasag (Crab Omelet)
A fluffy Filipino crab omelet with crispy, lacy edges.
Servings 4
Calories 273kcal
Cost $10-$15
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.
Nutrition
Calories: 273kcal | Carbohydrates: 2g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 297mg | Sodium: 723mg | Potassium: 246mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 2mg