Imitation Crab Omelet with Cream Cheese

This Imitation Crab and Cream Cheese Omelet is one of those easy breakfasts that tastes a little fancy without much work! I sauté the imitation crab first, then mix it with cream cheese while it’s still warm. The heat softens the cream cheese into a rich, creamy filling that’s perfect inside an omelet.

Add a little shredded Mexican cheese and JO seasoning, and you’ve got a delicious seafood-inspired breakfast that’s ready in about 15 minutes. It’s also a great way to use up leftover imitation crab!

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Tips for Making the Best Crab Omelet

Sauté the crab first. Heating the imitation crab in a little butter adds flavor and helps remove excess moisture.
Mix the cream cheese with the warm crab. There’s no need to melt the cream cheese separately. The warm crab helps soften it into a creamy filling.
Don’t overdo the JO seasoning. Imitation crab and shredded cheese already contain salt, so start with a little and adjust to taste.
Cook the eggs over medium-low heat. This keeps the omelet tender instead of rubbery.
Add the filling to one side. It’s much easier to fold the omelet without everything spilling out.

What Else Can You Add to a Crab Omelet?

The crab and cream cheese combination is delicious on its own, but there are plenty of ways to change it up depending on what you have in the refrigerator.

Green onions: Add a mild onion flavor and a little freshness.
Spinach: Sauté a handful until wilted before adding it to the filling.
Jalapeños: Finely dice a few for a little heat.
Bell peppers: Sauté with the crab for sweetness and crunch.
Mushrooms: Cook until their moisture evaporates before adding.
Old Bay: A good substitute for JO seasoning if that’s what you have.
Fresh chives or parsley: Sprinkle over the finished omelet.
Hot sauce: Add a few drops to the cream cheese filling for a spicy version.
Monterey Jack or cheddar: Either works instead of the Mexican cheese blend.

Just remember that a little filling goes a long way. Too many extras can make the omelet difficult to fold.

Imitation Crab & Cream Cheese Omelet

A fluffy omelet filled with sautéed imitation crab, creamy cream cheese, melted Mexican cheese, and JO seafood seasoning.

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 1

Ingredients

4 oz imitation crab meat, chopped
2 oz cream cheese
2 large eggs
2–3 tablespoons shredded Mexican cheese blend
1 teaspoon butter, plus more for cooking eggs
¼–½ teaspoon JO seasoning, to taste
Black pepper, optional
1 tablespoon milk or water, optional
Chopped green onions, optional garnish

Equipment

Nonstick skillet
Mixing bowls
Spatula

Instructions

Melt 1 teaspoon of butter in a nonstick skillet over medium heat. Add the chopped imitation crab and sauté for 2–3 minutes until warmed through and lightly golden.
Transfer the warm crab to a bowl. Add the cream cheese and stir until softened and combined. Season lightly with JO seasoning.
In a separate bowl, whisk the eggs with black pepper and the optional milk or water.
Add a little more butter to the skillet and reduce the heat to medium-low. Pour in the eggs.
As the eggs begin to set, gently lift the edges and tilt the skillet so uncooked egg flows underneath.
When the eggs are almost set, sprinkle the shredded Mexican cheese over one half of the omelet.
Spoon the warm crab and cream cheese filling over the cheese.
Carefully fold the empty half of the omelet over the filling. Cook another 1–2 minutes, until the eggs are fully set and the cheese is melted.
Slide onto a plate, sprinkle with a little extra JO seasoning or green onions if desired, and serve warm.

Recipe Notes

Imitation crab is already cooked, so it only needs to be warmed and lightly sautéed. Use softened cream cheese if you want an especially smooth filling. For a smaller omelet, divide the filling between two 2-egg omelets.