Photo: Anna Pelzer
Crab Salad Omelet Recipe
14 ingredients
2 omelets
openrecipes
This crab salad omelet recipe is a delicious way to serve leftover crab for breakfast.
Estimated Nutrition (whole recipe, rough)
596
Calories
18g
Protein
47g
Fat
32g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup lump crabmeat, picked over for shells (about 4 ounces)
- 2 tablespoons
- 1 teaspoon minced fresh chives
- 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon hot sauce, such as Tabasco (or
- )
- 6 large eggs
- 4 teaspoons whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter (1/4 stick)
- 1/4 medium avocado, cut into 4 slices lengthwise
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes