Thai Spanner Crab and Rice Omelettes

Image source: Photographer Ian Waldie

One of my favourite omelettes of all time, I could eat this for breakfast lunch or dinner every day. Cooked prawns or fish are a good alternative if you can’t get hold of crab meat. This is where using good eggs makes a big difference, both for colour and their ability to hold together when wrapping them up. Recipe by Matt Golinski.


• 2 cups cooked jasmine rice

• 50 gm golden shallots, finely diced

• 1 stalk lemongrass, finely chopped

• 2 cloves garlic, crushed

• 1 tbs ginger, grated

• 1 small red chilli, finely chopped

• stalks of ½ bunch coriander, finely chopped

• 2 tbs sesame oil

• 200 gm cooked spanner crab meat

• ½ cup coriander leaves, roughly chopped

• 8 eggs

• 50 ml cold water

• 4 tbs vegetable oil

• 1 avocado, finely sliced

• 1 Lebanese cucumber, finely shaved with a peeler or mandolin

• ½ cup mixed coriander leaves, Vietnamese mint and Thai basil

• 1 large red chilli, julienned

• 1 kaffir lime leaf, very finely sliced

• 75 ml fish sauce

• 50 ml lime juice

• 2 tbs palm sugar

• 2 tbs fried shallots


• Fry the shallots, garlic, ginger, lemon grass, chilli and coriander stalks in sesame oil until fragrant. 

• Add the rice and fry for two minutes.Remove from the heat and stir in the crab meat and chopped coriander. Season to taste with salt.

• Whisk together the fish sauce, lime juice and palm sugar.

• Whisk together the eggs and water.

• In a non-stick pan heat 1 tablespoon of vegetable oil and fry a quarter of the egg mixture until just set. Gently slide out of the pan onto a clean workbench. 

• Repeat this process another 3 times so you have 4 omelettes.

• Place a quarter of the crab rice mixture on the front third of each omelette and roll up into a rectangular parcel.

• Carefully transfer to a baking tray.

• Gently mix the herbs, avocado, cucumber, julienned chilli and kaffir lime leaves.

• Warm the crab omelettes in a 180°C oven for 5 minutes.

• Transfer to plates using a wide palette knife and top with the salad mixture.

• Pour over the fish sauce dressing, sprinkle with the fried shallots and serve immediately.

About the Author /

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Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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