1. Drain the crab and squeeze out as much water as possible. Reserve.2. Beat the eggs with a little salt and pepper. Add the parsley, dill, and chives. Add the drained crab and mix gently.3. In a non-stick pan, melt the butter. Pour in the eggs and cook the omelette over medium heat, bringing the eggs from the edges to the center so that the mixture cooks evenly.4. Transfer the omelette to a plate. Roll up the omelette and serve with a salad.