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Crab and Herb Omelet

Crab and Herb Omelet
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

Seafood for breakfast? Sounds delicious!

Crab and eggs probably seem like a strange duo but think about it like this: so many egg dishes feature meats like ham, turkey and sausage; crab is simply another protein.

This recipe doesn’t just call for any kind of crab, it calls for Ocean Legacy crab meat from Heinen’s Seafood Department. Pre-packaged for your convenience, and to lock in freshness, Ocean Legacy offers hand-picked 100% real North American crab meat. In addition to its remarkable freshness, it is also free of preservatives and doesn’t have any of the metallic taste that is so common in canned seafood.

Wrapped in warm, herby eggs and topped with gochujang for spice and microgreens for color, this seafood-filled omelet will make breakfast the most luxurious meal of the day!

Crab and Herb Omelet

Why You’ll Love This Recipe

  • It’s made with the highest quality ingredients. We already know what makes Ocean Legacy crab meat premium, but Heinen’s pasture raised eggs are just as reputable, as they come from hens that are raised on local Ohio family farms that make animal and environmental welfare the top priority.
  • This omelet is protein packed! If you’re looking for a breakfast that will keep you full and fueled from breakfast to lunch, you can’t beat the crab and egg combo!
  • You can make this recipe in under 10 minutes. So, even on the busiest mornings, it’s possible to eat something home-cooked and healthy.

Crab and Herb Omelet

Crab and Herb Omelet


  • 4 Heinen’s pasture raised eggs
  • 1 Tbsp. Italian parsley, chopped
  • 1 Tbsp. fresh basil, chopped
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1 Tbsp. Heinen’s butter
  • 1 tsp. Heinen’s extra virgin olive oil
  • 1/2 cup Ocean Legacy crab meat
  • 1 tsp. gochujang
  • 2 Tbsp. microgreens, for serving


  1. Whisk the eggs, parsley, basil, salt and black pepper in a medium-size bowl.
  2. Heat the butter and olive oil in a pan over medium heat. Let the butter completely melt.
  3. Add the egg mixture to the pan. Reduce the heat to low and cook for 2-3 minutes. Gently lift the sides of the eggs and tip the pan to let the raw egg cook.
  4. When eggs begin to set, add the crab meat.
  5. Gently remove the omelet from the pan and flip onto a plate.
  6. Top with gochujang and microgreens. Serve.

Crab and Herb Omelet

Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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