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 for breakfast, lunch or a light dinner.
INGREDIENTS:
200g cooked Crab meat (see notes)
1 tablespoon chopped chives
Salt flakes and freshly ground black pepper, to taste
4 eggs
2 tablespoons cold water
25g butter
4 slices wholemeal bread, toasted, to serve
METHOD:
Place Crab meat 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.
Serve immediately with toast.
NOTES:
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 crab meat is imported and can be quite watery when thawed.
ALTERNATIVE SPECIES:
Bugs, Marron, Redclaw, Rock Lobsters, Yabby.