Mountain-Style Crab Omelette

Ingredients

• 2 flower crabs (steamed, meat removed and shells reserved for stock)
• 1 piece kombu (for the stock)
• 1 cup water (for simmering the stock)
• 1 tsp cornstarch (mixed with a little water to thicken the stock)
• 1 tbsp unsalted butter (for cooking the omelette)
• 2 eggs (beaten)
• 1 tsp seaweed butter (for finishing)

Steps

1. 1

   Steam the flower crabs until fully cooked. Remove the meat from the shells and set the meat aside.

2. 2

   Place the leftover crab shells and a piece of kombu in a pot with water. Simmer to create a crab stock.

3. 3

   Strain the stock into a clean pan. Add a cornstarch slurry and heat until the stock has thickened into a light gravy.

4. 4

   Mix the thickened crab stock into the reserved crab meat and let it sit so the meat soaks up the liquid.

5. 5

   Melt butter in a non-stick skillet over medium heat.

6. 6

   Add the two beaten eggs to the pan. Move the eggs around constantly with a spatula to create very small, soft curds.

7. 7

   When the eggs are about 90% cooked and still slightly runny on top, add the crab meat mixture to the center.

8. 8

   Gently fold the omelette over the filling and tip it onto a serving plate.

9. 9

   Finish by rubbing a small amount of seaweed butter over the top of the warm omelette.

Notes

The author suggests cooking the omelette slightly less than shown for a creamier texture. The thickened stock is the key to keeping the crab filling moist and flavorful.

Nutrition per serving

• main
• breakfast
• seafood
• crab
• omelette
• pan-fried
• London-inspired