Mud Crab Omelette

Elena Duggan

Ingredients:

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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