This Thai crab omelette recipe features tender crab meat perfectly wrapped in a golden, crispy egg. It’s a classic street food in Bangkok, Thailand, quick and easy to cook at home!
Tip: Try kai jeow moo sab (with minced pork) or egg scented with acacia leaves for even tastier Thai omelettes!
Jay Fai in Bangkok
This dish takes inspiration from Bangkok’s famous street food chef, Jay Fai. Known for its generously filled omelettes with a crispy exterior and fluffy interior, it has earned a Michelin star for its legendary crab omelette!
About this recipe
This recipe is great because it’s so easy to get that crispy, golden exterior while keeping the inside light and fluffy. The secret to that perfect exterior is simply fry the egg!
This recipe uses fresh crab meat, But frozen or even crab sticks it works just as well, so you can easily make it with what you have on hand. The big chunks of juicy crab meat folded into the egg will remind you of something you would order at a Thai restaurant!
I like to serve this crab egg with a little spicy sauce on the side for a spicy kick and some jasmine rice to make it a more filling meal. Whether for breakfast, lunch or a light dinner, this dish is simple, flavorful and perfect for any day of the week!
Take note of the ingredients
You can find all the ingredients in Asian markets or Asian grocery stores. For precise measurements, check the recipe card at the end of this post.
- Egg
- Crab meat – Use fresh or frozen crab meat, such as dungeness or blue crab, or even imitation crab.
- Mountain gold sauce – A savory, umami-rich condiment similar to soy sauce but with a deeper flavor, a staple in Thai cuisine. (Come on Amazon.)
- Garlic
- Oil – Use a neutral oil with a high smoke point such as vegetable or canola oil.
- Cilantro or green onions (optional) – For garnish.
How to prepare omelette with crab meat
Step 1: Break the eggs into a bowl and add the golden mountain sauce. Beat until completely combined. Be sure to beat the eggs well to introduce air, which helps create a fluffy omelette.
Step 2: Gently add the crab meat and garlic. Stir lightly to keep the meat intact.
Step 3: Heat a generous amount of oil over medium-high heat in a nonstick skillet or wok. You want enough oil to cover and fry the omelette. Once the oil is hot, gently pour the egg and crab mixture into the center of the hot oil.
- For the Bangkok-style rolled omelette: Lift one side with a spatula and roll it toward the center, layer by layer, to create a thick rolled shape. Cook until golden and crisp, then carefully lift the omelette out and drain on a paper towel.
- For a simpler approach: Simply fry the mixture as if it were a large omelette without rolling it, turning it once to cook evenly.
Serve: Garnish with chopped fresh cilantro or green onions. Pair it with jasmine rice, a side of chili sauce and a squeeze of lime juice, if desired.
What to do with leftovers
- Storage: Store any leftover crab omelette in an airtight container in the refrigerator for up to 2 days.
- Heating: For a better texture, reheat in a non-stick pan over low heat to restore the exterior crispiness.
Other delicious Thai egg dishes to try
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Thai crab omelette recipe
Try this Thai crab omelette recipe for a quick and easy meal! Inspired by Jay Fai’s famous Bangkok street food dish and ready in just 20 minutes.
- 3 egg
- 7 oz crab meat
- 0.5 table spoon golden mountain sauce (see notes)
- 1 clove garlic (chopped)
- oil (for frying)
- coriander (optional, chopped, for garnish)
- green onions (optional, chopped, for garnish)
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Break the eggs into a bowl and add the golden mountain sauce. Beat until completely combined. Be sure to beat the eggs well to introduce air, which helps create a fluffy omelette.
3 eggs, 0.5 tablespoons golden mountain sauce
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Gently add the crab meat and garlic. Stir lightly to keep the meat intact.
7 ounces crab meat, 1 clove of garlic
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Heat a generous amount of oil over medium-high heat in a nonstick skillet or wok. You want enough oil to cover and fry the omelette. Once the oil is hot, gently pour the egg and crab mixture into the center of the hot oil.
-
For the Bangkok-style rolled omelette: Lift one side with a spatula and roll toward the center, layer by layer, to create a thick rolled shape. Cook until golden and crisp, then carefully lift the omelette out and drain on a paper towel.For a simpler approach: simply fry the mixture like a large omelette without rolling, turning once to cook evenly.
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To serve, garnish with chopped fresh cilantro or green onions. Pair it with jasmine rice, a side of chili sauce and a squeeze of lime juice, if desired.
- Use the nutrition facts sheet in this recipe as a guideline.
- Mountain gold sauce – A savory, umami-rich condiment similar to soy sauce but with a deeper flavor.
Calories: 607kcal | Carbohydrates: 2G | Protein: 53G | Fat: 42G | Saturated fat: 6G | Polyunsaturated fats: 11G | Monounsaturated fats: 23G | Trans fats: 0.2G | Cholesterol: 574mg | Sodium: 1847mg | Potassium: 599mg | Fiber: 0.1G | Sugar: 1G | Vitamin A: 761UI | Vitamin C: 15mg | Soccer: 171mg | Iron: 4mg
