Asian Crab Omelet Omelette Food

CRAB OMELETTE RECIPE - WEEKEND EGGS

Steps:

• Deseed the chilli and finely chop half the chilli and add to a hot pan with a little oil and the white ends of the spring onions and the ginger.
• Cook until the spring onions and the ginger are translucent and add to the crab meat in a small bowl and stir.
• Lightly beat the eggs until yolks are broken and mix in the soy and fish sauce.
• Prepare your garnish. Thinly slice the remaining chilli into strips. Pick a small handful of coriander leaves. Wash and drain the snow pea sprouts.
• Over medium-high heat add the rest of the oil and the butter to an omelette pan. When it's hot add the egg mixture and leave it for 15 seconds to start to set a little. With a silicon spatula, begin pushing the cooked egg towards the centre of the pan and additionally swirl the pan to get the unset eggs to cook. Run the spatula around the rim of the pan to stop it from sticking.
• When the omelette is becoming firm and there is only a little liquid on the surface of the omelette add the crab mixture to the centre of the omelette. Using the spatula, fold one side of the omelette to just over centre of the pan, followed by the other side. This will be the bottom of the omelette.
• Take the pan off the heat and turn the omelette over onto a plate.
• If you're going to present this to guests and want a fancy presentation, slice the omelette in half and arrange as in the photo (above).
• Drizzle with the oyster sauce and Sriracha, followed by the snow pea sprouts, the chilli strips and the coriander.

ASIAN CRAB OMELET ( OMELETTE)

Steps:

• Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
• Lightly beat the eggs with the soy and fish sauce to combine.
• Brush a large non-stick frypan with a little oil and place over medium heat. Cook omelette until just set.
• Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.

CRAB MEAT OR SHRIMP OMELETTE

Steps:

• Lightly beat eggs with salt and pepper, set aside.
• Heat wok with 2 tsp oil and sesame oil.
• Add onion and fry until soft.
• Push to one side of the wok, add crabmeat or shrimps and stir-fry well.
• Stir in soy sauce, more salt and pepper if desired, then remove crabmeat mixture and set aside.
• Heat the remaining 2 tsp oil in the wok; add beaten eggs.
• Swirl pan around to spread the omelette evenly.
• When eggs have set, add the cooked crabmeat/shrimp mixture and sprinkle with spring onion and red chillies.
• 'Fold'in the four corners of the omelette to cover the filling.
• Cover pan with a lid for 1 minute, then turn out omelette onto a plate and serve immediately.

CRAB OMELET

Steps:

• Mix the flaked crabmeat with the cheese and season with salt and pepper.
• Lightly beat the eggs in a bowl with the water and salt and pepper.
• Melt the butter in a small skillet and when the froth subsides, pour in the eggs.
• Place the crab and cheese on top of the eggs just when the eggs are beginning to set.
• Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.
• Do not fold, but slide on to a hot plate and serve immediately.