Blue swimmer crab omelette with sorrel

AT A GLANCE

  • Serves 4 people

  • 4 free-range eggs, lightly beaten
  • 1 bunch of chives, thinly sliced
  • 50 gm butter
  • 3 (about 300gm each) green blue swimmer crabs, meat picked, claws reserved
  • 2 bunches of sorrel, picked and washed (see note)
01   Combine eggs and chives in a bowl, season to taste with sea salt and freshly ground black pepper and beat lightly. Heat butter in a 22cm-diameter heavy-based frying pan (or omelette pan) over high heat until butter foams, add egg mixture and shake and swirl pan so egg folds back in on itself, keeping pan moving over heat until egg starts to set (2-3 minutes). Scatter with crab meat and cook, without stirring, until almost set (about 2 minutes). Carefully fold in half, slide onto a serving plate and top with crab claws.
02   Thinly slice sorrel, arrange beside omelette and serve immediately.
Note Sorrel is available from select greengrocers.

Recipe:

HUGH WENNERBOM

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

CRISP SAUVIGNON BLANC. , suggested by MAX ALLEN

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