Spider crab omelette

Spider crab omelette

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

This is a great ‘quick and easy’ recipe that can be served in the best of restaurants, or eaten at home on your lap, which is my favourite way to enjoy it! Spider crab is delicious and works so well with tomatoes and white wine. These awesome creatures are easy to catch during the summer, but if you have difficulty sourcing one, you can use brown crab, lobster or any other seafood instead. You can either make one big omelette to share or individual ones if you have small omelette pans.

Ingredients

Quantity Ingredient
280g spider crab meat, picked and cooked
light rapeseed oil, for cooking
1 banana shallot, peeled and chopped
1 garlic clove, peeled and chopped
1/2 red chilli, deseeded and chopped
2 plum tomatoes, chopped
100ml white wine
100g cream cheese
200ml double cream
8 large free-range eggs, plus 2 egg yolks for the glaze
2 teaspoons flat-leaf parsley, chopped
50g unsalted butter, cut into 4 pieces
80g parmesan, freshly grated
cornish sea salt
freshly ground black pepper

Method

  1. Heat your oven to 200°C. Heat a small pan over a medium heat and add a drizzle of oil. When it is hot, add the shallot, garlic and chilli and cook for 1 minute, without colouring.
  2. Add the tomatoes, lower the heat and cook for 4 minutes until they start to break down. Now add the wine and bring to a simmer. Cook until the liquid has reduced right down, to almost nothing. Season with salt and pepper to taste, then transfer the mixture to a bowl and leave to cool. Once cooled, add the crab meat and mix well. Check the seasoning and set aside.
  3. Beat the cream cheese, cream, 2 egg yolks and chopped parsley together in a bowl to make the glaze. Season with salt and pepper and set aside.
  4. Preheat your grill. Whisk the 8 eggs together in a large bowl with a fork. Heat a large ovenproof frying pan (or 4 individual pans) over a medium heat (not too hot!) and add the butter. As soon as it has melted, pour in the egg (dividing it evenly if using individual pans) and cook lightly for 45 seconds; the egg will still be very runny, which is fine!
  5. Remove the pan(s) from the heat and add the crab meat, scattering it evenly over the egg. Place the pan(s) in the oven for 4 minutes (or 2 minutes for individual ones). Remove from the oven and spoon over the glaze mixture, then sprinkle with the Parmesan. Put back in the oven for 4 minutes (or 3 minutes for individual ones). Finally, pop under the grill for a minute or two, until the glaze is bubbling and golden. Serve immediately.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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