With a packet of quality Australian crab meat in the freezer and a few eggs in the fridge you can whip up this quick, tasty omelette anytime.
Make the Avocado Salsa:
Combine the avocado and lemon juice, tomato, tarragon, salt and pepper. Cover and refrigerate until needed.
Place crabmeat in a bowl with chives, salt and pepper. Stir gently to combine and set aside. Lightly beat the eggs and water.
Heat a non-stick frying pan over a medium heat and add butter. When butter is foaming, swirl it around the pan then pour in half the egg mixture. Gently shake the pan while slowly moving the egg around to cook it evenly. Once the eggs are almost fully set, spread the mix out flat and
Sprinkle with half the crabmeat. Fold the edge nearest the handle towards the centre, tilt the pan and tap it to move the omelette to the edge of the pan and slide onto a plate. Repeat with the remaining egg mixture and crabmeat.
Top the omelettes with the avocado salsa and serve immediately with toast.
Pick meat from 1 x 800g cooked mud crab, 2 x 300g cooked blue swimmer crabs or 2 x 400g spanner crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland spanner crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen cra meat is imported and can be quite watery when thawed. If French tarragon is not available, omit it or use chervil, do not replace with tasteless Russian tarragon.
Bugs, marron, redclaw, rocklobsters, yabby
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is provided by Sydney Seafood School.
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