Crab Omelette with Thickened Crab Stock and Seaweed Butter

Ingredients

• flour crabs (Steamed; remove the meat and reserve the leftover shells for stock.)
• kombu (For the crab stock.)
• cornstarch (Use enough to thicken the strained crab stock.)
• cooked crab meat (Picked from the steamed crabs; combine with the thickened crab stock.)
• butter (For cooking the omelette.)
• 2 eggs (Beaten.)
• seaweed butter (For rubbing over the finished omelette.)

Steps

1. 1

   Steam the flour crabs. Remove the meat and reserve the leftover shells for the stock.

2. 2

   Place the reserved crab shells and kombu in a pot with water sufficient to cover them. Simmer to make a crab stock.

3. 3

   Strain the simmered crab stock to remove the shells and kombu.

4. 4

   Thicken the strained crab stock with a bit of cornstarch.

5. 5

   Mix the thickened crab stock into the crab meat and let it absorb the liquid.

6. 6

   Melt butter in a pan over medium heat.

7. 7

   Add the two beaten eggs to the pan.

8. 8

   Move the eggs around constantly over medium heat to form very small curds.

9. 9

   When the eggs are about 90% cooked, add the crab-meat mixture.

10. 10

    Fold the omelette over as gently as possible.

11. 11

    Tip the omelette onto a plate.

12. 12

    Rub the finished omelette with seaweed butter before serving.

Notes

The creator did not provide quantities for the crabs, kombu, cornstarch, butter, or seaweed butter, nor specify the amount of water or exact simmering time. The creator noted that cooking the omelette slightly less produces a creamier texture and that this version was slightly overcooked. The thickened stock helps keep the omelette moist.

Nutrition per serving

• main
• omelette
• seafood
• crab
• stovetop
• quick
• British-inspired