Mud Crab Omelette
Elena DugganIngredients:
Crab Omelet
- 4 tbsp Sunflower / Peanut Oil
- 8 Large Organic Eggs, lightly beaten
- 250g Fresh Crab Meat
- 25g Tamari
- OR 1kg Mud Crab, freeze for 30 mins, then boiled in water for 8-12 minutes, refresh in ice-water to, pick flesh
- Murray River Salt
- White Pepper
Topping
- XO Sauce Chili Oil
- Fresh Sliced Chili
- Sliced Spring Onions
- Fried Shallots
- Coriander leaves
- Bean Sprouts
Method:
- In a small bowl, mix the eggs, salt and pepper together with a whisk until just combined.
- In a non-stick frying pan, heat the oil to a medium heat.
- When hot, pour in the egg mixture, rolling the pan so the mixture covers the base, then lower the heat and cook gently for 1-2 minutes or just set.
- Scatter the crabmeat spring onion, soy and chilli over the omelet and cook until the egg is just set on top.
- Slide onto a serving plate and top with desired toppings
Health Notes:
- Grain Free
- Gluten Free
- Refined Sugar Free
- Sugar Free – Low Fructose
- Dairy Free
- Paleo Friendly
- Ketogenic Friendly
- BulletProof Friendly
- Pescatarian
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