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Crab omelette

Crab omelette

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2
Dietary: Gluten-free Nut-free

A basic omelette is given an indulgent twist with rich clotted cream and sweet crabmeat. It feels special, but couldn't be simpler to make.

From Rick Stein's Cornwall

Ingredients

15g/½oz unsalted butter
1 shallot, finely chopped
6 free-range eggs
1 tbsp clotted cream
50g/1¾ oz Parmesan, finely grated (or vintage Cornish Gouda if you have it)
100g/3½oz white crab meat
50g/1¾oz brown crab meat
2 tbsp chopped fresh herbs (mix of parsley, chives, chervil and tarragon)
salt and freshly ground black pepper

Method

Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened.
In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper.
When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle.
Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread.