Rick Stein’s crab omelette

I am always keen on recipes that don’t overpower the flavour of crab meat and this is absolutely one of them.

crab omelette
James Murphy

SERVES 2

15g unsalted butter
1 shallot, finely chopped
6 eggs
1 tbsp clotted cream
50g Parmesan cheese (or vintage Cornish Gouda if you have it), finely grated
100g white crab meat
50g brown crab meat
2 tbsp chopped herbs (mix of parsley, chives, chervil and tarragon)
Salt and black pepper

  1. Heat the butter in a 20-23cm nonstick omelette pan or frying pan. Add the shallot and fry for a couple of minutes until softened. Lightly beat the eggs with the clotted cream in a bowl, then stir in the cheese, crab meat and herbs and season with salt and pepper.
  2. Pour the egg and crab mixture into the pan. Turn the heat down to low and, using a spatula, occasionally draw in the sides of the omelette as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semicircle. Slide it on to a plate, cut it in half and serve with a side salad and bread.

Now buy the book

rick stein at home
Our recipes are from Rick Stein at Home by Rick Stein, to be published by BBC Books on 16 September, price £26. To pre-order a copy for £22.10 with free p&p until 19 September, go to mailshop.co.uk/books or call 020 3308 9193.