Herby Crab Omelette
By OcadoLife
Published on 02 January 2024
Buttery challa and limey avocado are wonderful partners for the crab in this Herby Crab Omelette from cook and food writer Georgina Hayden. It makes a great brunch or light lunch and you can have it on the table in just 15 minutes. Looking for more lunch recipes? Look no further.Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
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).