Shrimp & Crab Omelet, Tortilla de Camaron y Cangrejo

Juliann Esquivel


This is a delicious omelet made with shrimp and lump crab meat. This omelet is big enough to feed a family of four. One day I had shrimp left over from a party the night before, and I had a one pound can of lump carb meat in the refrigerator. I decided to make a seafood omelet. The rest is history. My family loved this Omelet. It's fast and easy pair with a salad and dinner is on the table. Enjoy.


★★★★★ 2 votes

20 Min
30 Min


  • 1 lb
    shelled, de-veined, shrimp, cut in pieces, each tail cut into thirds
  • 1 lb
    can lump crab meat, drain any water if any in the can
  • 1 medium
    sweet onion diced small
  • 1 medium
    sweet green bell pepper diced small
  • 12 large
  • 1/2 stick
    butter or a few more tablespoons
  • 1/4 c
    olive oil or a tad more
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    fresh ground black pepper
  • 1 tsp
    old bay seasoning
  • 1 jar(s)
    your favorite cocktail sauce
  • 1 large
    lemon cut in 4 wedges
  • 1 Tbsp
    heavy cream

How to Make Shrimp & Crab Omelet, Tortilla de Camaron y Cangrejo


  1. Preheat oven to 350 degrees. After cleaning and cutting the shrimp set aside in a dish. Break 12 eggs in a large bowl and lightly beat with a fork add 1 tablespoon heavy cream and mix in well. Add salt, black pepper, and set eggs aside. In a large cast iron skillet add oil and heat when shimmering add the butter. Next add the diced onion and peppers saute until onion and peppers are limp.
  2. Next add the shrimp to the onions and continue to saute until the shrimp are pink about two minutes. Season with garlic powder and Old bay seasoning, Now add the one pound can of crab meat and stir lightly try not to break up the crab as much as possible. You may also add a little more salt and a few more tablespoons more of butter if you desire for added flavor. Lower the flame and pour you beaten eggs into the mixture of onions and seafood. Mix quickly and then let set. Make sure your flame is very low or your omelet will scorch or burn. Cover omelet and let cook for about 10 minutes on a low flame.
  3. After 10 minutes have passed. Remove you cast iron skillet to the hot oven, If your cover has a top that can burn remove the cover and put a ceramic plate or a cover that has no burnable top. Bake about 20 minutes. To check to see if your omelet is cooked through pull skillet out and with a toothpick insert into the middle of the omelet if it comes out very moist or egg slippery you know omelet is not throughly cooked through. Continue to cook until you omelet is set.
  4. When done cooking remove from oven, with a knife run all along the outer edge of the omelet making sure it is not sticking to the side of the skillet. With a pancake turner slowly try lifting omelet all around underneath to be sure it is not sticking to the bottom of the skillet. Do this carefully so you don't break your omelet. Finally with a large platter or dish cover skillet and flip it over so the omelet falls into the plate. Serve with garlic toast or bread and a crispy salad. I like to add a dollop of coktail sauce on top of the omelet wedge and a slice of lemon. Enjoy
  5. NOTE: You can cut omelet into small pieces add an olive on top of each piece and secure with a pretty toothpick. Put a bowl in the middle of the platter with cocktail sauce. Surrond with the omelet pieces all around the cocktail sauce. Serve as an appetizer when entertaining. I have served with little garlic toasts and have had wonderful compliments. A large omelet like this will serve 12 or more persons as an appetizer.

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About Shrimp & Crab Omelet, Tortilla de Camaron y Cangrejo

Other Tag: Quick & Easy

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