Crab and chilli omelette
Photo by Tam West
Chef Dan Pearson’s Wild Fennel Co Shellfish seasoning certainly gives his omelette some wow factor.
- Whisk the eggs with the cream and set aside.
- Heat a non-stick frying pan on a high heat until it is almost smoking. Add the oil and gently fry the crab meat for around 2 minutes, stirring occasionally. Add the butter, the Wild Fennel Co. shellfish seasoning and the chilli. Continue to fry for another 2 minutes.
- Pour the egg mixture into the pan while whisking into the crab meat and spread evenly around the pan. The omelette will begin to solidify quickly. Once it has caramelised on the bottom, fold it in half onto a large plate, and serve with fresh coriander and lime wedges to squeeze over the top.
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