Experience the ocean’s bounty with this Spanner Crab Omelette, blending tender crab meat and organic eggs with a zesty lime and chilli twist – a luxurious, flavor-packed delight!
150 gram packet cooked Fraser Isle Spanner crab meat
4 free range eggs preferably organic
a dash of soy sauce
a dash of fish sauce
juice of 1 lime
1 red chilli finely chopped
1 cup snow pea sprouts, bottom trimmed
grape-seed or peanut oil
1 tablespoon oyster sauce
2 tablespoons boiling water
a few drops of sesame oil
coriander or baby shiso leaves
Remove crab meat from the packet, gently mix the crab meat with its own tasty liquor.
Add lime juice, chilli and trimmed snow pea sprouts to the crab, mix and set aside.
Mix oyster sauce with boiling water, set aside.
For best results, make 1 omelette at a time.
Crack 2 eggs into a bowl, add a dash of soy and fish sauce to taste.
Mix with a fork.
Place a pan on a medium high heat (non stick or cast iron will work best here) add grape seed or peanut oil.
Turn heat up, when pan and oil are hot, add egg mix which should puff slightly.
Cook for 1 minute or until omelette base is set. Now add half of the crab mix to the centre across the length of the omelette.
Lift the base of the pan and roll/fold the omelette down to encase the crab, let cook further to set, 1 minute.
Place cooked omelette on a warm plate, spoon some of the oyster sauce around, add a few drops of sesame oil then garnish with bay shiso or coriander