Rice Paper Crab Omelet

Rice Paper Crab Omelet

If you’ve been looking for an easy, quick meal, this Rice Paper Crab Omelet is definitely worth trying. Rice paper has become a popular ingredient for creating all kinds of simple and creative recipes, and after trying several versions, this one quickly became one of my favorites.

It’s crispy on the outside, tender and savory on the inside, and comes together in just a few minutes.  The combination of egg, sweet crab meat, shredded carrot, and green onion makes a simple rice paper into a satisfying little meal.

One tip that makes a big difference: don’t soak the rice paper first.  Many recipes call for softening it in water, but I prefer using it straight from the package. As it cooks in the pan, it softens just enough while becoming wonderfully crisp around the edges.

Serve it with sweet-and-sour sauce or soy sauce for dipping.  For a more complete meal, enjoy it with steamed rice and your favorite steamed vegetables.

Ingredients:

• 1 sheet rice paper (I use Three Ladies, but any brand will work)
• 1 egg, beaten
• 3 oz. cooked crab meat
• 2 tablespoons shredded carrot
• 1 green onion, thinly sliced
• A small amount of cooking oil, for pan-frying
• Salt and black pepper, to taste
• Sweet-and-sour sauce or soy sauce, for serving

Directions:

1. Heating the pan:
Place a nonstick skillet over medium heat.  No need to add oil at this stage.

2. Adding the rice paper:
Add rice and steamed vegetables. It’s simple, inexpensive, and a great way to turn a few everyday ingredients into something surprisingly delicious.

 

Place one sheet of dry rice paper directly into the warm pan.  Cook for a few seconds, until it begins to soften slightly.

3. Add the egg.
Pour the beaten egg over the rice paper and quickly spread it into an even layer.

4. Add the filling.
Sprinkle the crab meat, shredded carrot, and green onion evenly over the egg. Season lightly with salt and pepper.

5. Crisp the rice paper.
Cook for about 2 minutes, or until the bottom of the rice paper turns golden and crispy.  Drizzle a small amount of oil around the edges and let it work underneath the rice paper.

6. Fold and finish cooking.
Carefully fold the rice paper in half.  Continue cooking for another minute or two, turning once if needed, until both sides are lightly golden and crispy and the egg is fully cooked.

7. Serve.
Transfer to a plate and serve hot with sweet-and-sour sauce or soy sauce for dipping.

Serving Suggestion

This crispy crab omelet makes a wonderful quick lunch or light dinner.  For a heartier meal, serve it with steamed vegetables.