Fast Recipes

Crab and corn omelette

Australian Gourmet Traveller fast recipe for crab and corn omelette

By Adelaide Lucas
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Crab and corn omelette


  • 2 cobs of corn, husks and silks removed
  • 20 ml vegetable oil (1 tbsp)
  • 4 green onions, white part only, thinly sliced
  • 8 eggs
  • 60 ml pouring cream (¼ cup)
  • 2 tsp soy sauce, or to taste
  • 250 gm crab meat, picked and flaked
  • To serve: lime wedges and soy sauce
Snow pea and bean shoot salad
  • 50 gm snow pea shoots, trimmed
  • 50 gm bean shoots
  • 1 cup (loosely packed) coriander sprigs


  • 1
    Using a sharp knife, remove corn kernels from cobs and set aside. Heat vegetable oil in a 24cm-diameter frying pan over medium heat. Add corn and green onion and cook until soft (about 5 minutes). Season to taste with sea salt and freshly ground white pepper.
  • 2
    Whisk eggs and cream in a bowl to combine and season to taste with soy sauce and freshly ground white pepper. Pour over corn mixture and cook for 2 minutes, using a wooden spatula to draw cooked egg into centre and evenly disperse corn mixture. Cook until egg starts to set (about 3 minutes). Scatter over crab meat and cook, without stirring, until almost set (about another 3 minutes). Place under a hot grill until cooked and lightly golden (about 2 minutes) Using a spatula, slide omelette onto a serving plate.
  • 3
    For snow pea and bean shoot salad in a bowl, combine all ingredients. Serve omelette cut into wedges with salad and lime wedges and soy sauce passed separately.
  • undefined: Adelaide Lucas