Nandu Crab Omelet
If you’re a seafood lover, you’re going to love this Nandu crab omelet. It’s incredibly flavorful, with a subtle crab flavor that is complimented by spices. The fact that you can make such a rich and tasty seafood recipe in just 12 minutes is a big win!
Step by Step Video Instructions
Ingredients
Crab Meat: Ready-to-use crab meat makes this recipe convenient and quick. For those who prefer you can also use a whole crab by boiling it to extract the meat.
Eggs: Use the freshest eggs you can source; they will provide the best flavor.
Milk: Adding a bit of milk will enhance the fluffiness, creating a lighter texture.
Shallots or Red Onion: These bring a mild, sweet flavor that complements the crab meat.
Green Chili: Adjust the quantity to suit your heat preference. You can incorporate some of the seeds if you want a spicer omelet.
Curry Leaves: Adds an authentic flavor and distinctive aroma that’s key to the omelet’s flavor. Fresh leaves are the best but you can also use frozen.
Spices: A combination of turmeric, chili powder, and pepper infuses the dish with color, warmth, and depth.
Cilantro: Adds a freshness that compliments the crab meat and omelet.
Expert Tips
Use a Lid: Once you’ve added the omelet mixture to the pan, cover it with a lid. This step sets the top of the omelet enough to stop it from splattering when you flip it.
Achieving the Perfect Nandu Omelet Color: Traditionally, a Nandu crab omelet is cooked to a deep golden brown, which develops a rich flavor. To achieve this, maintain a medium-high heat and let the omelet cook undisturbed until it reaches the desired color on one side before flipping. For those who prefer a lighter, less browned omelet, simply reduce the heat slightly and keep an eye on the cooking process.
Preparing and Cooking Crab: Start by boiling the crab in salted water until it’s fully cooked, around when the shell turns a bright red color. Allow it to cool enough to handle, then crack open the shell and remove the meat using a small fork or crab pick.
FAQs
To stop your omelet from sticking, make sure your pan is non-stick or heated with a generous coating of oil before pouring in the egg mixture.
The omelet is ready to flip when the edges begin to lift from the pan and the bottom surface is well set.
Curry leaves can typically be found in Indian grocery stores or specialty food markets. They are often available fresh, frozen, or dried, giving you a few options to choose from based on what’s accessible in your area.
More Recipes You May Like:
- Sour cream and Onion Omelet
- Keto Omelet (Indian Style)
- Spinach and Feta Omelet
- Masala Omelet Frittata
- Thai Omelette
Nandu Crab Omelet
Ingredients
- 1 tbsp Oil
- 2 Eggs
- 60 g Crab Meat
- 20 g Shallots or Red Onion thinly sliced
- 1 Green Chilli chopped
- 5-6 Curry Leaves
- ¼ tsp Pepper
- ⅛ tsp Turmeric Powder
- 1 tsp Chilli Powder
- ⅛ tsp Red Chilli Powder
- 2 tbsp Milk
- Salt to taste
- Cilantro for garnish
Instructions
- Heat oil in a large sauté pan over medium heat. Add the sliced shallots (or red onion) and green chilli, seasoning with a pinch of salt. Sauté for 2-3 minutes.
- Stir in turmeric powder and red chilli powder, continuing to cook until the shallots are soft and beginning to brown. Remove from the heat and allow to cool.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Mix in the crab meat and the cooled shallot mixture.
- Heat a bit of oil in a large sauté pan over medium-high heat. Once hot, pour in the egg mixture, spreading it evenly across the pan. Cover with a lid and cook for 1-2 minutes, or until the bottom is browned.
- Carefully flip the omelet and cook for an additional 15-20 seconds or until fully set.
- Slide the omelet onto a serving plate. Garnish with additional crab meat and chopped cilantro.
