Ingredients
- 100g white crab meat
- 1 tbsp olive oil (approx.)
- 25g ginger, finely chopped
- 2 salad onions, finely chopped, whites and greens kept separate
- 1 red chilli, seeds removed, finely chopped
- 1 tsp light soy sauce (approx.), to season
- 4 large eggs, beaten
- ½ bunch chives, finely chopped
- ¼ bunch dill, finely chopped
- 1 tsp unsalted butter
- 2 thick slices of challa or brioche
- 1 avocado, chopped
- 3 basil or coriander sprigs, leaves picked and roughly chopped
- ½ lime
- 2 drizzles chilli sauce, such as sriracha (optional)
Method
Step 1
Put the crab in a bowl. Heat ½ tbsp of the oil in a frying pan over a medium-high heat. Fry the ginger for 1 min, add the white parts of the salad onion; fry for 1 min. Stir in the chilli. Cook for 1 min more, then add the pan ingredients to the crab in the bowl, along with the green salad onion; mix. Season with a little soy.Step 2
Season the eggs and stir in the chives and dill. Put the same pan on a medium-high heat with a drizzle more oil, if needed. Pour in half the eggs; cook for 2 mins until just set. Add half the crab mixture; loosely fold over. Transfer to a plate; repeat.Step 3
Working quickly, add the butter to the same pan and swirl it round. Reduce the heat to medium, add the challa and weigh it down with a heatproof plate. Cook for 2 mins until golden; turn and fry for 30 secs.Step 4
Toss the avocado with the herbs, squeeze over the lime and season. Serve with the challa and omelettes, drizzled with chilli sauce (if using).