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http://www.lifestylefood.com.au/recipes/1346/western-style-crab-omelette

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Western style Crab Omelette

A perfect rolled omelette is an object lesson in culinary economy. Its making takes very little time and no special equipment other than a heavy, carefully seasoned omelette pan. The only ingredients required are fresh eggs, butter, Extra virgin olive oil, water, salt, and freshly ground pepper – and any flavourings you have chosen to use.

Ingredients

  • Omelette

  • 2 eggs

  • 10 g butter

  • 15 ml extra virgin olive oil

  • 15 g cooked, chopped crabmeat

  • sea salt and freshly ground black pepper

  • Prawn Sauce

  • 1 medium carrot peeled

  • 0.5 brown onion

  • 4 tablespoons olive oil

  • 4 teaspoons peanut oil

  • 500 g prawn shells .

  • 1 garlic clove unpeeled and crushed

  • 3 teaspoons brandy

  • 3 tablespoons port

  • 250 ml dry white wine

  • 3 tomatoes peeled and diced

  • salt & pepper

  • 100 ml crème fraiche

  • 1 teaspoon freshly chopped tarragon

  • 1 teaspoon thyme chopped

  • 50 g butter chopped

Method

  • Omelette:

  • 1.

    The eggs should be beaten only lightly, immediately before cooking to preserve their fresh yolk taste and to prevent stiffening.

  • 2.

    If you set the beaten eggs aside they will separate & you may have to beat them again.

  • 3.

    Add oil and butter in cubes for fast, even melting, this enriches the omelette.

  • 4.

    Half way through beating, add half an eggshell of water to the mix and continue to beat.

  • 5.

    Whatever flavourings you use, cooking must be brisk, and the pan should be well heated before the eggs are added.

  • 6.

    The omelette should be set and be ready to serve in less than a minute; cooked slowly, it would lose its moistness.

  • 7.

    Just before the omelette is folded add the prawn and crabmeat, fold over and allow to warm through.

  • Prawn Sauce:

  • 1.

    Cut the carrots, onion and shallot into tiny mirepoix dice

  • 2.

    Heat combined oils in the saute pan, throw in the prawn shells and cook covered for 6 minutes to let them colour.

  • 3.

    Add mirepoix vegetables & garlic to the pan cook for 5 minutes.

  • 4.

    Add brandy and port, cover pan, boil until mixture has reduced by half, impregnating the shell with their flavours.

  • 5.

    Add the white wine, salt and pepper.

  • 6.

    Boil for about 15 minutes until reduced by two thirds.

  • 7.

    Add creme fraiche, tarragon & thyme, simmer for a further 10 minutes over a gentle heat.

  • 8.

    Strain the sauce through a wire sieve, pressing down the prawn debris and vegetables with the back of a small ladle so as to extract all the juices and flavour.

  • 9.

    Return sauce to pan, place over heat and whisk in the butter.

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Posted by StephenReport
great