This is a Rockpool Classic and usually made in a single serve as an entree. The recipe above is for a larger omelette that works well on a shared table. The texture of the crab, egg & bean sprouts, and the perfume of the sesame oil make one of the greatest taste and texture treats imaginable. The crispy exterior, melting interior, and the crunchiness of the bean sprouts all work so well together. Make sure the oil is very hot and smoking so that the eggs do not soak up the oil. This omelette can be cut up into 2 or 3 little separate entrees if you like
This is a classic example of an omelette that even the French would be pleased to eat. I grew up thinking that the French invented omelettes, now I know better. I would be more than happy to have a stir-fried crab omelette with rice for lunch, and a truffled omelette with a green salad and bread for dinner. That’s the good thing about living in multicultural Australia - one is not bound by any tradition other than a love of good food.