Imitation Shark’s Fin And Crab Meat Omelette


This is how I make a fake shark’s fin and crab meat omelet, which you can try at home.

Chinese wedding banquets are one of my favorite events to attend, save the stifling Yum Seng (bottoms up in Cantonese) echoing and rude and inebriated guests’ terrible karaoke performances!

The first course is, without a question, my favorite part of the meal. You can expect to find a jellyfish salad, fried fish sticks/crab claws, a small serving of Kung Pao Chicken or another stir-fry meal, and an omelet with shark’s fin and crab meat if you’re in Malaysia or Singapore.

One of my all-time favorite egg dishes, omelet with shark’s fin and crab meat, is only available at wedding banquets.

As a result, I couldn’t resist buying a packet of fake shark fin when I came across it in an Asian grocery store. What I’m wondering is if restaurants employ imitation shark fin, too, because the texture and flavor of these imitation shark fins are identical to those provided in restaurants.

However, here is my recipe for an omelet stuffed with faux shark’s fins and crab flesh. You should try making this yourself.

Why? The secret recipe has been cracked, and my version is as delicious as–if not better than–what you’ll receive at restaurants.

With some leftover cabbage, you can make your own shark’s fin and crab meat omelet cups, just like I did… YUM!

Each serving of this recipe has only 316 calories.


  • 6 eggs
  • 3 dashes of white pepper powder
  • 1 cup of imitation shark fin
  • 1 cup freshly picked or frozen crab meat
  • 1/2 cup of thinly sliced cabbage
  • 3 tablespoons of cooking oil
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of Shaoxing wine
  • 1/2 teaspoon of sesame oil
  • 1/2 teaspoon of fish sauce
  • 1/4 teaspoon of sugar
  • chopped scallions


  1. 6 eggs beaten in a large basin.
  2. Add the components listed above (except crab meat and cooking oil). Make a thorough stir. Heat the cooking oil in a wok. Crab meat should be added to the wok and stirred around for about a minute before serving.
  3. In a wok, whisk together the beaten eggs and water, and keep stirring until the eggs begin to boil. Make sure the eggs are thoroughly cooked by breaking them into small chunks or bits (but not overcooked).
  4. Serve immediately after adding the chopped scallions.

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