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Herby Crab Omelette

Herby Crab Omelette

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

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.
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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).

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