Teresa G.


This is a quick and easy omelette, with the flavors of sweet crabmeat and Old Bay seasoning, asparagus and the "gooey-goodness" of soft, melted mozzarella. Delish! (The omelette in the photo was made with our homegrown asparagus, which didn't do so well this year; the stalks were very skinny.)

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★★★★★ 1 vote
10 Min
10 Min
Stove Top


2 stalk(s)
fresh asparagus or 1/3 cup canned, well drained
1 large
1 pinch
1/8 tsp
old bay seasoning
1 tsp
1 1/2 oz
whole milk mozzarella cheese, sliced or shredded (no packaged "pre-sliced/shredded" cheese!)
2-2 1/2 oz
imitation crabmeat, (or fresh lump crabmeat, if available; chopped cooked shrimp may be substituted for crab)


Step 1 Direction Photo

1Gather & prep all ingredients:

2Rinse & dry fresh asparagus (if using canned, drain well.)

3Cut asparagus into 1-1 1/2" pieces, separating tender tips from stem pieces; set aside.

Step 4 Direction Photo

4Chop or shred crabmeat; set aside.

Step 5 Direction Photo

5In a small bowl or cup, beat egg with fork.

Step 6 Direction Photo

6Add salt & Old Bay seasoning to egg; beat well.

Step 7 Direction Photo

7In a small nonstick, melt butter over medium heat.

Step 8 Direction Photo

8Add asparagus stem pieces; sauté 1 1/2 to 2 minutes; add asparagus tips; saute until asparagus is tender-crisp, about 2-3 minutes depending on size (if using canned asparagus, sauté only long enough to warm.)

9Add 1/2 of the crabmeat; sauté for approximately 1/2 to 1 minute (to warm the crabmeat.)

10Evenly pour beaten egg into pan with the crab & asparagus..

11Cook over medium heat, gently swirling pan, until egg is almost cooked, yet still slightly runny.

12Scatter remaining crabmeat over omelette; add mozzarella cheese.

Step 13 Direction Photo

13Using an egg turner, either fold omelette in 1/2 or thirds.

Step 14 Direction Photo

14Turn heat off; remove to serving plate; garnish as desired.

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