Crab omelette with foie gras butter

AT A GLANCE

  • Serves 2 people

  • 6 eggs
  • 2 tbsp pouring cream
  • 2 tsp finely chopped chives
  • 10 gm unsalted butter
  • 100 gm spanner crab meat or Alaskan king crab meat
  •  
  • Foie gras butter
  • 100 gm salted butter, at room temperature
  • 100 gm foie gras, at room temperature
01   For foie gras butter, beat butter in an electric mixer until pale (2-3 minutes), beat in foie gras until smooth, then season to taste. Spoon onto a piece of plastic wrap, roll into a 4cm-diameter cylinder and refrigerate until firm (1 hour). Slice into 1cm-thick rounds and refrigerate until required.
02   Preheat oven to 200C or preheat grill to high heat. Whisk eggs, cream and chives in a bowl to combine and season to taste. Heat half the butter in a 20cm-diameter frying pan over medium heat until butter foams, add half the egg mixture and cook, pulling mixture from sides of pan into centre with a spatula, until egg is almost set (2-3 minutes). Remove from heat, scatter with half the crab, place a round of foie gras butter in the centre and place in oven or under grill until butter begins to melt (10 seconds). Transfer to a plate and keep warm. Repeat with remaining ingredients (remaining foie gras butter can be frozen for 2 months for another use), and serve hot.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

Recipe:

DAVID YOUNG, CAFE NICE, SYDNEY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

2011 DOMAINE LA GEMIÈRE SANCERRE “CUVÉE INITIALE”, LOIRE VALLEY, FRANCE. , suggested by REBECCA COLEGRAVE

View Full Site