Saturday, August 4, 2018

Green Crab and Bean Omelet

Removing green crab meat is one task that can test your patience and attention! The freshly harvested beans and Chinese chives came from my parents' garden. If you use a non-stick pan you can fold or flip the omelet without the aid of a spatula for a free-form presentation. This omelet is mildly seasoned for my taste. However, as with any dishes that you make, season it according to yours and your family. I eat this with piping hot steamed rice.

green crab and bean omelet
Green Crab and Bean Omelet


2 tsp oil
8 oz fresh beans, steamed for 5 minutes or until tender and chopped
4 oz freshly picked green crab meat (see How to Remove the Meat and Roe From a Cooked Crab link)
4 large eggs, whisked
1/4 tsp fish sauce (nước mắm)
1/8 tsp ground black or white pepper
2 sprigs of Chinese chives, chopped


Heat a non-stick pan with oil over medium high heat. Add beans and crab meat to the hot oil and saute about a minute or until the contents are heated through. Whisk eggs, fish sauce, pepper and chives. Pour the whisked egg mixture over the beans and crab meat. Cook about a minute and fold the omelet. Cook for about another minute or until the egg is not runny.

green crab meat
freshly harvested beans
saute the beans and crab meat
free-form omelet

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