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Home > Selector Magazine > Food > Crab omelettes with spicy cucumber salsa
Crab Omelettes With Spicy Cucumber Recipe
Food

Crab omelettes with spicy cucumber salsa

Preparation time
Cooking time
Serves
4

Ingredients for the salsa

  • 4 tbsp coconut/rice vinegar
  • 3 tbsp white sugar
  • 1 small red chilli, finely diced
  • 1 Lebanese cucumber, diced
  • 1 red shallot, finely diced
  • 1 tbsp grated ginger
  • 1 clove garlic, crushed
  • 1 tbsp chopped coriander leaves
  • 1 tbsp vegetable oil
  • 1 tbsp fish sauce

For the omelette

  • 8 medium free-range eggs
  • Salt to taste
  • Ground black pepper to taste
  • 240g crab meat, chopped
  • Spray oil
  • 4 tsp butter

Method

  1. To prepare the salsa, mix the vinegar and sugar together and stir until sugar is dissolved. Add remaining ingredients and stand for 1 hour before serving.
  2. Beat the eggs well, with salt to taste, in 4 separate containers like teacups. Divide the crab into 4 equal batches.
  3. Spray a medium hot individual omelette pan with oil and add a teaspoon of butter. When foaming pour in one lot of eggs. Stir with a spatula until set.
  4. When firm, but still moist on top, spoon the crab mixture down the centre of the omelette, fold sides over the crab meat. Flip the omelette over and let sit for 30 seconds or until set. Keep warm and repeat with the other three batches.
  5. When all have been cooked, serve at room temperature on individual plates. Spoon a little drained cucumber salsa on the side of each omelette.
Food
Preparation time
Cooking time
Serves
4

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