• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Shellfish Recipes / Crab and Patola Omelet

Crab and Patola Omelet

September 4, 2017 by Manny Leave a Comment

TweetPinShareYummly

This is a very simple seafood omelet dish. Using crab meat and patola (luffa or sponge gourd) as filling for the omelet. These two are very nice combination of seafood and veggie. When buying luffa, you should select them young and fresh because the fibers are very tough and chewy if you bought them very mature. And about the crabs, one advantage of making your own crab meat is you are sure that they are fresh, provided that you bought fresh crabs. But the only downside is, it is tedious to remove that meat from the crab shells. Anyway cooking is easy and the result is fantastic when you are already eating and enjoying this dish.

To cook crab patola omelet: Boil crabs in 1 1/2 cups of water for 10 minutes. Drain and cool. Remove the meat from the shell and flake. Saute garlic and onion until slightly brown and fragrant. Add the patola and crab meat and stir for a minute. Season with salt and MSG. Stir cook until the patola is done. Beat the eggs and add the patola-crab mixture. Heat about 2 tablespoons of oil in pan then pour in the egg, crab meat and patola mixture. Fry the omelet until firm on one side. Then flip the omelet and heat the other side for a few minutes. 

 

Crab Patola Omelet
Print Recipe

How to Cook Crab and Patola Omelet

This is a very simple seafood omelet dish. Using crab meat and patola (luffa or sponge gourd) as filling for the omelet. These two are very nice combination of seafood and veggie.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Seafood Recipe
Cuisine: Filipino
Servings: 4 servings
Author: Manny

Ingredients

  • 7 pcs fat blue crabs or 500 grams crab meat
  • 1 medium size patola peeled and dice
  • 3 large raw eggs
  • 1 onion sliced
  • 3 cloves garlic minced
  • 1 tsp. MSG or granulated seasoning
  • salt to taste

Instructions

    How to cook crab and patola omelet:

    • Boil crabs in 1 1/2 cups of water for 10 minutes. Drain and cool. Remove the meat from the shell and flake.
    • Saute garlic and onion until slightly brown and fragrant. Add the patola and crab meat and stir for a minute.
    • Season with salt and MSG. Stir cook until the patola is done.
    • Beat the eggs and add the patola-crab mixture. Heat about 2 tablespoons of oil in pan then pour in the egg, crab meat and patola mixture.
    • Fry the omelet until firm on one side. Then flip the omelet and heat the other side for a few minutes.
    • Serve hot with catsup or sweet chili sauce.

     

    Crab Patola Omelet

    Try Other Delicious Recipes:

    • Shrimp Omelet
      Shrimp Omelet
      A very simple seafood omelet that you can cook anytime…
    • Pork Empanada
      Pork Empanada
      This empanada recipe has ground pork and vegetables filling. Empanada…
    • Puto Pao with Pork Asado Filling
      Puto Pao with Pork Asado Filling
      Puto pao is one of the many creative variants of…

    Filed Under: Shellfish Recipes Tagged With: crab omelet, patola omelet. luffa, sponge gourd

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Ginataang Talangka (Asian Shore Crabs in Coconut Milk)
    Next Post: Beef Salpicao Kebabs »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Anti-Spam Quiz:

    Primary Sidebar

    Search this Blog!




    More Categories!

    Copyright © 2023 Panlasang Pinoy Meaty Recipes