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:

  1. In a small bowl, mix the eggs, salt and pepper together with a whisk until just combined.
  2. In a non-stick frying pan, heat the oil to a medium heat.
  3. 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.
  4. Scatter the crabmeat spring onion, soy and chilli over the omelet and cook until the egg is just set on top.
  5. 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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