Home / Eat Well / Recipes

Crab and chilli omelette

Name: Crab and chilli omelette
Yield: 1
Ingredients: 3 Eggs (Main); 50 ml Cream; 1 Tbsp Oil; 150 g Crab meat, excess moisture squeezed out (Main); 40 g Butter; 15 g Wild Fennel Co. Shellfish seasoning; 1 Red chilli, seeds removed, sliced; 1 small handful Coriander leaves; 1 Lime, in wedges, to garnish

for 1 people

Tam West

Bite

Chef Dan Pearson's Wild Fennel Co Shellfish seasoning certainly gives his omelette some wow factor.

Ingredients

3	Eggs (Main)
50 ml	Cream
1 Tbsp	Oil
150 g	Crab meat, excess moisture squeezed out (Main)
40 g	Butter
15 g	Wild Fennel Co. Shellfish seasoning
1	Red chilli, seeds removed, sliced
1 small handful	Coriander leaves
1	Lime, in wedges, to garnish

Directions

Whisk the eggs with the cream and set aside.
Heat a non-stick frying pan on a high heat until it is almost smoking. Add the oil and gently fry the crab meat for around 2 minutes, stirring occasionally. Add the butter, the Wild Fennel Co. shellfish seasoning and the chilli. Continue to fry for another 2 minutes.
Pour the egg mixture into the pan while whisking into the crab meat and spread evenly around the pan. The omelette will begin to solidify quickly. Once it has caramelised on the bottom, fold it in half onto a large plate, and serve with fresh coriander and lime wedges to squeeze over the top.