Crab omelette
A basic omelette is given an indulgent twist with rich clotted cream and sweet crabmeat. It feels special, but couldn't be simpler to make.
By Rick Stein
Ingredients
- 15g/½oz unsalted butter
- 1 shallot, finely chopped
- 6 free-range eggs
- 1 tbsp clotted cream
- 50g/1¾ oz Parmesan, finely grated (or vintage Cornish Gouda if you have it)
- 100g/3½oz white crab meat
- 50g/1¾oz brown crab meat
- 2 tbsp chopped fresh herbs (mix of parsley, chives, chervil and tarragon)
- salt and freshly ground black pepper
Method
Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened.
In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper.
When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle.
Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread.
